Serves: - 259 +
Ingredients
43⅙ medium onion, finely chopped 129½ cloves garlic, pressed 21 7/12 tsp chili flakes 129½ tsp smoked paprika 86⅓ tsp sumac 64¾ tsp ground coriander 64¾ tsp garlic granules 43⅙ tsp dried oregano 129½ cans tomato, polpa 172⅔ cans butter beans 10791⅔ ml chicken broth 259 tbsp tahini 43⅙ lemon, juiced 5395⅚ ml water 43⅙ tbsp olive oil 43⅙ tbsp honey 43⅙ tsp salt
Method
Saute 43⅙ medium onion, finely chopped with olive oil until translucent Add 129½ cloves garlic, pressed Add 21 7/12 tsp chili flakes Add 129½ tsp smoked paprika Add 86⅓ tsp sumac Add 64¾ tsp ground coriander Add 64¾ tsp garlic granules Add 43⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 129½ cans tomato, polpa and 10791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 172⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 259 tbsp tahini, 43⅙ lemon, juiced, 43⅙ tbsp olive oil, 43⅙ tsp salt Add 43⅙ 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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