Serves: - 179 +
Ingredients
29⅚ medium onion, finely chopped 89½ cloves garlic, pressed 14 11/12 tsp chili flakes 89½ tsp smoked paprika 59⅔ tsp sumac 44¾ tsp ground coriander 44¾ tsp garlic granules 29⅚ tsp dried oregano 89½ cans tomato, polpa 119⅓ cans butter beans 7458⅓ ml chicken broth 179 tbsp tahini 29⅚ lemon, juiced 3729⅙ ml water 29⅚ tbsp olive oil 29⅚ tbsp honey 29⅚ tsp salt
Method
Saute 29⅚ medium onion, finely chopped with olive oil until translucent Add 89½ cloves garlic, pressed Add 14 11/12 tsp chili flakes Add 89½ tsp smoked paprika Add 59⅔ tsp sumac Add 44¾ tsp ground coriander Add 44¾ tsp garlic granules Add 29⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 89½ cans tomato, polpa and 7458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 119⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 179 tbsp tahini, 29⅚ lemon, juiced, 29⅚ tbsp olive oil, 29⅚ tsp salt Add 29⅚ 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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