Serves: - 199 +
Ingredients
33⅙ medium onion, finely chopped 99½ cloves garlic, pressed 16 7/12 tsp chili flakes 99½ tsp smoked paprika 66⅓ tsp sumac 49¾ tsp ground coriander 49¾ tsp garlic granules 33⅙ tsp dried oregano 99½ cans tomato, polpa 132⅔ cans butter beans 8291⅔ ml chicken broth 199 tbsp tahini 33⅙ lemon, juiced 4145⅚ ml water 33⅙ tbsp olive oil 33⅙ tbsp honey 33⅙ tsp salt
Method
Saute 33⅙ medium onion, finely chopped with olive oil until translucent Add 99½ cloves garlic, pressed Add 16 7/12 tsp chili flakes Add 99½ tsp smoked paprika Add 66⅓ tsp sumac Add 49¾ tsp ground coriander Add 49¾ tsp garlic granules Add 33⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 99½ cans tomato, polpa and 8291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 132⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 199 tbsp tahini, 33⅙ lemon, juiced, 33⅙ tbsp olive oil, 33⅙ tsp salt Add 33⅙ 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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