Serves: - 373 +
Ingredients
62⅙ medium onion, finely chopped 186½ cloves garlic, pressed 31 1/12 tsp chili flakes 186½ tsp smoked paprika 124⅓ tsp sumac 93¼ tsp ground coriander 93¼ tsp garlic granules 62⅙ tsp dried oregano 186½ cans tomato, polpa 248⅔ cans butter beans 15541⅔ ml chicken broth 373 tbsp tahini 62⅙ lemon, juiced 7770⅚ ml water 62⅙ tbsp olive oil 62⅙ tbsp honey 62⅙ tsp salt
Method
Saute 62⅙ medium onion, finely chopped with olive oil until translucent Add 186½ cloves garlic, pressed Add 31 1/12 tsp chili flakes Add 186½ tsp smoked paprika Add 124⅓ tsp sumac Add 93¼ tsp ground coriander Add 93¼ tsp garlic granules Add 62⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 186½ cans tomato, polpa and 15541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 248⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 373 tbsp tahini, 62⅙ lemon, juiced, 62⅙ tbsp olive oil, 62⅙ tsp salt Add 62⅙ 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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