Serves: - 367 +
Ingredients
61⅙ medium onion, finely chopped 183½ cloves garlic, pressed 30 7/12 tsp chili flakes 183½ tsp smoked paprika 122⅓ tsp sumac 91¾ tsp ground coriander 91¾ tsp garlic granules 61⅙ tsp dried oregano 183½ cans tomato, polpa 244⅔ cans butter beans 15291⅔ ml chicken broth 367 tbsp tahini 61⅙ lemon, juiced 7645⅚ ml water 61⅙ tbsp olive oil 61⅙ tbsp honey 61⅙ tsp salt
Method
Saute 61⅙ medium onion, finely chopped with olive oil until translucent Add 183½ cloves garlic, pressed Add 30 7/12 tsp chili flakes Add 183½ tsp smoked paprika Add 122⅓ tsp sumac Add 91¾ tsp ground coriander Add 91¾ tsp garlic granules Add 61⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 183½ cans tomato, polpa and 15291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 244⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 367 tbsp tahini, 61⅙ lemon, juiced, 61⅙ tbsp olive oil, 61⅙ tsp salt Add 61⅙ 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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