Serves: - 203 +
Ingredients
33⅚ medium onion, finely chopped 101½ cloves garlic, pressed 16 11/12 tsp chili flakes 101½ tsp smoked paprika 67⅔ tsp sumac 50¾ tsp ground coriander 50¾ tsp garlic granules 33⅚ tsp dried oregano 101½ cans tomato, polpa 135⅓ cans butter beans 8458⅓ ml chicken broth 203 tbsp tahini 33⅚ lemon, juiced 4229⅙ ml water 33⅚ tbsp olive oil 33⅚ tbsp honey 33⅚ tsp salt
Method
Saute 33⅚ medium onion, finely chopped with olive oil until translucent Add 101½ cloves garlic, pressed Add 16 11/12 tsp chili flakes Add 101½ tsp smoked paprika Add 67⅔ tsp sumac Add 50¾ tsp ground coriander Add 50¾ tsp garlic granules Add 33⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 101½ cans tomato, polpa and 8458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 135⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 203 tbsp tahini, 33⅚ lemon, juiced, 33⅚ tbsp olive oil, 33⅚ tsp salt Add 33⅚ 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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