Serves: - 263 +
Ingredients
43⅚ medium onion, finely chopped 131½ cloves garlic, pressed 21 11/12 tsp chili flakes 131½ tsp smoked paprika 87⅔ tsp sumac 65¾ tsp ground coriander 65¾ tsp garlic granules 43⅚ tsp dried oregano 131½ cans tomato, polpa 175⅓ cans butter beans 10958⅓ ml chicken broth 263 tbsp tahini 43⅚ lemon, juiced 5479⅙ ml water 43⅚ tbsp olive oil 43⅚ tbsp honey 43⅚ tsp salt
Method
Saute 43⅚ medium onion, finely chopped with olive oil until translucent Add 131½ cloves garlic, pressed Add 21 11/12 tsp chili flakes Add 131½ tsp smoked paprika Add 87⅔ tsp sumac Add 65¾ tsp ground coriander Add 65¾ tsp garlic granules Add 43⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 131½ cans tomato, polpa and 10958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 175⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 263 tbsp tahini, 43⅚ lemon, juiced, 43⅚ tbsp olive oil, 43⅚ tsp salt Add 43⅚ 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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