Serves: - 365 +
Ingredients
60⅚ medium onion, finely chopped 182½ cloves garlic, pressed 30 5/12 tsp chili flakes 182½ tsp smoked paprika 121⅔ tsp sumac 91¼ tsp ground coriander 91¼ tsp garlic granules 60⅚ tsp dried oregano 182½ cans tomato, polpa 243⅓ cans butter beans 15208⅓ ml chicken broth 365 tbsp tahini 60⅚ lemon, juiced 7604⅙ ml water 60⅚ tbsp olive oil 60⅚ tbsp honey 60⅚ tsp salt
Method
Saute 60⅚ medium onion, finely chopped with olive oil until translucent Add 182½ cloves garlic, pressed Add 30 5/12 tsp chili flakes Add 182½ tsp smoked paprika Add 121⅔ tsp sumac Add 91¼ tsp ground coriander Add 91¼ tsp garlic granules Add 60⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 182½ cans tomato, polpa and 15208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 243⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 365 tbsp tahini, 60⅚ lemon, juiced, 60⅚ tbsp olive oil, 60⅚ tsp salt Add 60⅚ 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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