Serves: - 239 +
Ingredients
39⅚ medium onion, finely chopped 119½ cloves garlic, pressed 19 11/12 tsp chili flakes 119½ tsp smoked paprika 79⅔ tsp sumac 59¾ tsp ground coriander 59¾ tsp garlic granules 39⅚ tsp dried oregano 119½ cans tomato, polpa 159⅓ cans butter beans 9958⅓ ml chicken broth 239 tbsp tahini 39⅚ lemon, juiced 4979⅙ ml water 39⅚ tbsp olive oil 39⅚ tbsp honey 39⅚ tsp salt
Method
Saute 39⅚ medium onion, finely chopped with olive oil until translucent Add 119½ cloves garlic, pressed Add 19 11/12 tsp chili flakes Add 119½ tsp smoked paprika Add 79⅔ tsp sumac Add 59¾ tsp ground coriander Add 59¾ tsp garlic granules Add 39⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 119½ cans tomato, polpa and 9958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 159⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 239 tbsp tahini, 39⅚ lemon, juiced, 39⅚ tbsp olive oil, 39⅚ tsp salt Add 39⅚ 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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