Serves: - 149 +
Ingredients
24⅚ medium onion, finely chopped 74½ cloves garlic, pressed 12 5/12 tsp chili flakes 74½ tsp smoked paprika 49⅔ tsp sumac 37¼ tsp ground coriander 37¼ tsp garlic granules 24⅚ tsp dried oregano 74½ cans tomato, polpa 99⅓ cans butter beans 6208⅓ ml chicken broth 149 tbsp tahini 24⅚ lemon, juiced 3104⅙ ml water 24⅚ tbsp olive oil 24⅚ tbsp honey 24⅚ tsp salt
Method
Saute 24⅚ medium onion, finely chopped with olive oil until translucent Add 74½ cloves garlic, pressed Add 12 5/12 tsp chili flakes Add 74½ tsp smoked paprika Add 49⅔ tsp sumac Add 37¼ tsp ground coriander Add 37¼ tsp garlic granules Add 24⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 74½ cans tomato, polpa and 6208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 99⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 149 tbsp tahini, 24⅚ lemon, juiced, 24⅚ tbsp olive oil, 24⅚ tsp salt Add 24⅚ 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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