Serves: - 343 +
Ingredients
57⅙ medium onion, finely chopped 171½ cloves garlic, pressed 28 7/12 tsp chili flakes 171½ tsp smoked paprika 114⅓ tsp sumac 85¾ tsp ground coriander 85¾ tsp garlic granules 57⅙ tsp dried oregano 171½ cans tomato, polpa 228⅔ cans butter beans 14291⅔ ml chicken broth 343 tbsp tahini 57⅙ lemon, juiced 7145⅚ ml water 57⅙ tbsp olive oil 57⅙ tbsp honey 57⅙ tsp salt
Method
Saute 57⅙ medium onion, finely chopped with olive oil until translucent Add 171½ cloves garlic, pressed Add 28 7/12 tsp chili flakes Add 171½ tsp smoked paprika Add 114⅓ tsp sumac Add 85¾ tsp ground coriander Add 85¾ tsp garlic granules Add 57⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 171½ cans tomato, polpa and 14291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 228⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 343 tbsp tahini, 57⅙ lemon, juiced, 57⅙ tbsp olive oil, 57⅙ tsp salt Add 57⅙ 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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