Serves: - 289 +
Ingredients
48⅙ medium onion, finely chopped 144½ cloves garlic, pressed 24 1/12 tsp chili flakes 144½ tsp smoked paprika 96⅓ tsp sumac 72¼ tsp ground coriander 72¼ tsp garlic granules 48⅙ tsp dried oregano 144½ cans tomato, polpa 192⅔ cans butter beans 12041⅔ ml chicken broth 289 tbsp tahini 48⅙ lemon, juiced 6020⅚ ml water 48⅙ tbsp olive oil 48⅙ tbsp honey 48⅙ tsp salt
Method
Saute 48⅙ medium onion, finely chopped with olive oil until translucent Add 144½ cloves garlic, pressed Add 24 1/12 tsp chili flakes Add 144½ tsp smoked paprika Add 96⅓ tsp sumac Add 72¼ tsp ground coriander Add 72¼ tsp garlic granules Add 48⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 144½ cans tomato, polpa and 12041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 192⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 289 tbsp tahini, 48⅙ lemon, juiced, 48⅙ tbsp olive oil, 48⅙ tsp salt Add 48⅙ 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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