Serves: - 257 +
Ingredients
42⅚ medium onion, finely chopped 128½ cloves garlic, pressed 21 5/12 tsp chili flakes 128½ tsp smoked paprika 85⅔ tsp sumac 64¼ tsp ground coriander 64¼ tsp garlic granules 42⅚ tsp dried oregano 128½ cans tomato, polpa 171⅓ cans butter beans 10708⅓ ml chicken broth 257 tbsp tahini 42⅚ lemon, juiced 5354⅙ ml water 42⅚ tbsp olive oil 42⅚ tbsp honey 42⅚ tsp salt
Method
Saute 42⅚ medium onion, finely chopped with olive oil until translucent Add 128½ cloves garlic, pressed Add 21 5/12 tsp chili flakes Add 128½ tsp smoked paprika Add 85⅔ tsp sumac Add 64¼ tsp ground coriander Add 64¼ tsp garlic granules Add 42⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 128½ cans tomato, polpa and 10708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 171⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 257 tbsp tahini, 42⅚ lemon, juiced, 42⅚ tbsp olive oil, 42⅚ tsp salt Add 42⅚ 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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