Serves: - 377 +
Ingredients
62⅚ medium onion, finely chopped 188½ cloves garlic, pressed 31 5/12 tsp chili flakes 188½ tsp smoked paprika 125⅔ tsp sumac 94¼ tsp ground coriander 94¼ tsp garlic granules 62⅚ tsp dried oregano 188½ cans tomato, polpa 251⅓ cans butter beans 15708⅓ ml chicken broth 377 tbsp tahini 62⅚ lemon, juiced 7854⅙ ml water 62⅚ tbsp olive oil 62⅚ tbsp honey 62⅚ tsp salt
Method
Saute 62⅚ medium onion, finely chopped with olive oil until translucent Add 188½ cloves garlic, pressed Add 31 5/12 tsp chili flakes Add 188½ tsp smoked paprika Add 125⅔ tsp sumac Add 94¼ tsp ground coriander Add 94¼ tsp garlic granules Add 62⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 188½ cans tomato, polpa and 15708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 251⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 377 tbsp tahini, 62⅚ lemon, juiced, 62⅚ tbsp olive oil, 62⅚ tsp salt Add 62⅚ 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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