Serves: - 265 +
Ingredients
44⅙ medium onion, finely chopped 132½ cloves garlic, pressed 22 1/12 tsp chili flakes 132½ tsp smoked paprika 88⅓ tsp sumac 66¼ tsp ground coriander 66¼ tsp garlic granules 44⅙ tsp dried oregano 132½ cans tomato, polpa 176⅔ cans butter beans 11041⅔ ml chicken broth 265 tbsp tahini 44⅙ lemon, juiced 5520⅚ ml water 44⅙ tbsp olive oil 44⅙ tbsp honey 44⅙ tsp salt
Method
Saute 44⅙ medium onion, finely chopped with olive oil until translucent Add 132½ cloves garlic, pressed Add 22 1/12 tsp chili flakes Add 132½ tsp smoked paprika Add 88⅓ tsp sumac Add 66¼ tsp ground coriander Add 66¼ tsp garlic granules Add 44⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 132½ cans tomato, polpa and 11041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 176⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 265 tbsp tahini, 44⅙ lemon, juiced, 44⅙ tbsp olive oil, 44⅙ tsp salt Add 44⅙ 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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