Serves: - 361 +
Ingredients
60⅙ medium onion, finely chopped 180½ cloves garlic, pressed 30 1/12 tsp chili flakes 180½ tsp smoked paprika 120⅓ tsp sumac 90¼ tsp ground coriander 90¼ tsp garlic granules 60⅙ tsp dried oregano 180½ cans tomato, polpa 240⅔ cans butter beans 15041⅔ ml chicken broth 361 tbsp tahini 60⅙ lemon, juiced 7520⅚ ml water 60⅙ tbsp olive oil 60⅙ tbsp honey 60⅙ tsp salt
Method
Saute 60⅙ medium onion, finely chopped with olive oil until translucent Add 180½ cloves garlic, pressed Add 30 1/12 tsp chili flakes Add 180½ tsp smoked paprika Add 120⅓ tsp sumac Add 90¼ tsp ground coriander Add 90¼ tsp garlic granules Add 60⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 180½ cans tomato, polpa and 15041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 240⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 361 tbsp tahini, 60⅙ lemon, juiced, 60⅙ tbsp olive oil, 60⅙ tsp salt Add 60⅙ 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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