Serves: - 277 +
Ingredients
46⅙ medium onion, finely chopped 138½ cloves garlic, pressed 23 1/12 tsp chili flakes 138½ tsp smoked paprika 92⅓ tsp sumac 69¼ tsp ground coriander 69¼ tsp garlic granules 46⅙ tsp dried oregano 138½ cans tomato, polpa 184⅔ cans butter beans 11541⅔ ml chicken broth 277 tbsp tahini 46⅙ lemon, juiced 5770⅚ ml water 46⅙ tbsp olive oil 46⅙ tbsp honey 46⅙ tsp salt
Method
Saute 46⅙ medium onion, finely chopped with olive oil until translucent Add 138½ cloves garlic, pressed Add 23 1/12 tsp chili flakes Add 138½ tsp smoked paprika Add 92⅓ tsp sumac Add 69¼ tsp ground coriander Add 69¼ tsp garlic granules Add 46⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 138½ cans tomato, polpa and 11541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 184⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 277 tbsp tahini, 46⅙ lemon, juiced, 46⅙ tbsp olive oil, 46⅙ tsp salt Add 46⅙ 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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