Serves: - 317 +
Ingredients
52⅚ medium onion, finely chopped 158½ cloves garlic, pressed 26 5/12 tsp chili flakes 158½ tsp smoked paprika 105⅔ tsp sumac 79¼ tsp ground coriander 79¼ tsp garlic granules 52⅚ tsp dried oregano 158½ cans tomato, polpa 211⅓ cans butter beans 13208⅓ ml chicken broth 317 tbsp tahini 52⅚ lemon, juiced 6604⅙ ml water 52⅚ tbsp olive oil 52⅚ tbsp honey 52⅚ tsp salt
Method
Saute 52⅚ medium onion, finely chopped with olive oil until translucent Add 158½ cloves garlic, pressed Add 26 5/12 tsp chili flakes Add 158½ tsp smoked paprika Add 105⅔ tsp sumac Add 79¼ tsp ground coriander Add 79¼ tsp garlic granules Add 52⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 158½ cans tomato, polpa and 13208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 211⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 317 tbsp tahini, 52⅚ lemon, juiced, 52⅚ tbsp olive oil, 52⅚ tsp salt Add 52⅚ 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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