Serves: - 313 +
Ingredients
52⅙ medium onion, finely chopped 156½ cloves garlic, pressed 26 1/12 tsp chili flakes 156½ tsp smoked paprika 104⅓ tsp sumac 78¼ tsp ground coriander 78¼ tsp garlic granules 52⅙ tsp dried oregano 156½ cans tomato, polpa 208⅔ cans butter beans 13041⅔ ml chicken broth 313 tbsp tahini 52⅙ lemon, juiced 6520⅚ ml water 52⅙ tbsp olive oil 52⅙ tbsp honey 52⅙ tsp salt
Method
Saute 52⅙ medium onion, finely chopped with olive oil until translucent Add 156½ cloves garlic, pressed Add 26 1/12 tsp chili flakes Add 156½ tsp smoked paprika Add 104⅓ tsp sumac Add 78¼ tsp ground coriander Add 78¼ tsp garlic granules Add 52⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 156½ cans tomato, polpa and 13041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 208⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 313 tbsp tahini, 52⅙ lemon, juiced, 52⅙ tbsp olive oil, 52⅙ tsp salt Add 52⅙ 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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