Serves: - 329 +
Ingredients
54⅚ medium onion, finely chopped 164½ cloves garlic, pressed 27 5/12 tsp chili flakes 164½ tsp smoked paprika 109⅔ tsp sumac 82¼ tsp ground coriander 82¼ tsp garlic granules 54⅚ tsp dried oregano 164½ cans tomato, polpa 219⅓ cans butter beans 13708⅓ ml chicken broth 329 tbsp tahini 54⅚ lemon, juiced 6854⅙ ml water 54⅚ tbsp olive oil 54⅚ tbsp honey 54⅚ tsp salt
Method
Saute 54⅚ medium onion, finely chopped with olive oil until translucent Add 164½ cloves garlic, pressed Add 27 5/12 tsp chili flakes Add 164½ tsp smoked paprika Add 109⅔ tsp sumac Add 82¼ tsp ground coriander Add 82¼ tsp garlic granules Add 54⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 164½ cans tomato, polpa and 13708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 219⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 329 tbsp tahini, 54⅚ lemon, juiced, 54⅚ tbsp olive oil, 54⅚ tsp salt Add 54⅚ 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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