Serves: - 287 +
Ingredients
47⅚ medium onion, finely chopped 143½ cloves garlic, pressed 23 11/12 tsp chili flakes 143½ tsp smoked paprika 95⅔ tsp sumac 71¾ tsp ground coriander 71¾ tsp garlic granules 47⅚ tsp dried oregano 143½ cans tomato, polpa 191⅓ cans butter beans 11958⅓ ml chicken broth 287 tbsp tahini 47⅚ lemon, juiced 5979⅙ ml water 47⅚ tbsp olive oil 47⅚ tbsp honey 47⅚ tsp salt
Method
Saute 47⅚ medium onion, finely chopped with olive oil until translucent Add 143½ cloves garlic, pressed Add 23 11/12 tsp chili flakes Add 143½ tsp smoked paprika Add 95⅔ tsp sumac Add 71¾ tsp ground coriander Add 71¾ tsp garlic granules Add 47⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 143½ cans tomato, polpa and 11958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 191⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 287 tbsp tahini, 47⅚ lemon, juiced, 47⅚ tbsp olive oil, 47⅚ tsp salt Add 47⅚ 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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