Serves: - 325 +
Ingredients
54⅙ medium onion, finely chopped 162½ cloves garlic, pressed 27 1/12 tsp chili flakes 162½ tsp smoked paprika 108⅓ tsp sumac 81¼ tsp ground coriander 81¼ tsp garlic granules 54⅙ tsp dried oregano 162½ cans tomato, polpa 216⅔ cans butter beans 13541⅔ ml chicken broth 325 tbsp tahini 54⅙ lemon, juiced 6770⅚ ml water 54⅙ tbsp olive oil 54⅙ tbsp honey 54⅙ tsp salt
Method
Saute 54⅙ medium onion, finely chopped with olive oil until translucent Add 162½ cloves garlic, pressed Add 27 1/12 tsp chili flakes Add 162½ tsp smoked paprika Add 108⅓ tsp sumac Add 81¼ tsp ground coriander Add 81¼ tsp garlic granules Add 54⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 162½ cans tomato, polpa and 13541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 216⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 325 tbsp tahini, 54⅙ lemon, juiced, 54⅙ tbsp olive oil, 54⅙ tsp salt Add 54⅙ 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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