Serves: - 281 +
Ingredients
46⅚ medium onion, finely chopped 140½ cloves garlic, pressed 23 5/12 tsp chili flakes 140½ tsp smoked paprika 93⅔ tsp sumac 70¼ tsp ground coriander 70¼ tsp garlic granules 46⅚ tsp dried oregano 140½ cans tomato, polpa 187⅓ cans butter beans 11708⅓ ml chicken broth 281 tbsp tahini 46⅚ lemon, juiced 5854⅙ ml water 46⅚ tbsp olive oil 46⅚ tbsp honey 46⅚ tsp salt
Method
Saute 46⅚ medium onion, finely chopped with olive oil until translucent Add 140½ cloves garlic, pressed Add 23 5/12 tsp chili flakes Add 140½ tsp smoked paprika Add 93⅔ tsp sumac Add 70¼ tsp ground coriander Add 70¼ tsp garlic granules Add 46⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 140½ cans tomato, polpa and 11708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 187⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 281 tbsp tahini, 46⅚ lemon, juiced, 46⅚ tbsp olive oil, 46⅚ tsp salt Add 46⅚ 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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