Serves: - 173 +
Ingredients
28⅚ medium onion, finely chopped 86½ cloves garlic, pressed 14 5/12 tsp chili flakes 86½ tsp smoked paprika 57⅔ tsp sumac 43¼ tsp ground coriander 43¼ tsp garlic granules 28⅚ tsp dried oregano 86½ cans tomato, polpa 115⅓ cans butter beans 7208⅓ ml chicken broth 173 tbsp tahini 28⅚ lemon, juiced 3604⅙ ml water 28⅚ tbsp olive oil 28⅚ tbsp honey 28⅚ tsp salt
Method
Saute 28⅚ medium onion, finely chopped with olive oil until translucent Add 86½ cloves garlic, pressed Add 14 5/12 tsp chili flakes Add 86½ tsp smoked paprika Add 57⅔ tsp sumac Add 43¼ tsp ground coriander Add 43¼ tsp garlic granules Add 28⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 86½ cans tomato, polpa and 7208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 115⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 173 tbsp tahini, 28⅚ lemon, juiced, 28⅚ tbsp olive oil, 28⅚ tsp salt Add 28⅚ 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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