Serves: - 485 +
Ingredients
80⅚ medium onion, finely chopped 242½ cloves garlic, pressed 40 5/12 tsp chili flakes 242½ tsp smoked paprika 161⅔ tsp sumac 121¼ tsp ground coriander 121¼ tsp garlic granules 80⅚ tsp dried oregano 242½ cans tomato, polpa 323⅓ cans butter beans 20208⅓ ml chicken broth 485 tbsp tahini 80⅚ lemon, juiced 10104⅙ ml water 80⅚ tbsp olive oil 80⅚ tbsp honey 80⅚ tsp salt
Method
Saute 80⅚ medium onion, finely chopped with olive oil until translucent Add 242½ cloves garlic, pressed Add 40 5/12 tsp chili flakes Add 242½ tsp smoked paprika Add 161⅔ tsp sumac Add 121¼ tsp ground coriander Add 121¼ tsp garlic granules Add 80⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 242½ cans tomato, polpa and 20208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 323⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 485 tbsp tahini, 80⅚ lemon, juiced, 80⅚ tbsp olive oil, 80⅚ tsp salt Add 80⅚ tbsp honey to taste Add water until creamy Add tahini mixture to beans and simmer 5-10 minutes Serve with roast/fried skin-on chicken thighs and fresh bread
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