Serves: - 335 +
Ingredients
55⅚ medium onion, finely chopped 167½ cloves garlic, pressed 27 11/12 tsp chili flakes 167½ tsp smoked paprika 111⅔ tsp sumac 83¾ tsp ground coriander 83¾ tsp garlic granules 55⅚ tsp dried oregano 167½ cans tomato, polpa 223⅓ cans butter beans 13958⅓ ml chicken broth 335 tbsp tahini 55⅚ lemon, juiced 6979⅙ ml water 55⅚ tbsp olive oil 55⅚ tbsp honey 55⅚ tsp salt
Method
Saute 55⅚ medium onion, finely chopped with olive oil until translucent Add 167½ cloves garlic, pressed Add 27 11/12 tsp chili flakes Add 167½ tsp smoked paprika Add 111⅔ tsp sumac Add 83¾ tsp ground coriander Add 83¾ tsp garlic granules Add 55⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 167½ cans tomato, polpa and 13958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 223⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 335 tbsp tahini, 55⅚ lemon, juiced, 55⅚ tbsp olive oil, 55⅚ tsp salt Add 55⅚ 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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