Serves: - 337 +
Ingredients
56⅙ medium onion, finely chopped 168½ cloves garlic, pressed 28 1/12 tsp chili flakes 168½ tsp smoked paprika 112⅓ tsp sumac 84¼ tsp ground coriander 84¼ tsp garlic granules 56⅙ tsp dried oregano 168½ cans tomato, polpa 224⅔ cans butter beans 14041⅔ ml chicken broth 337 tbsp tahini 56⅙ lemon, juiced 7020⅚ ml water 56⅙ tbsp olive oil 56⅙ tbsp honey 56⅙ tsp salt
Method
Saute 56⅙ medium onion, finely chopped with olive oil until translucent Add 168½ cloves garlic, pressed Add 28 1/12 tsp chili flakes Add 168½ tsp smoked paprika Add 112⅓ tsp sumac Add 84¼ tsp ground coriander Add 84¼ tsp garlic granules Add 56⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 168½ cans tomato, polpa and 14041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 224⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 337 tbsp tahini, 56⅙ lemon, juiced, 56⅙ tbsp olive oil, 56⅙ tsp salt Add 56⅙ 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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