Serves: - 379 +
Ingredients
63⅙ medium onion, finely chopped 189½ cloves garlic, pressed 31 7/12 tsp chili flakes 189½ tsp smoked paprika 126⅓ tsp sumac 94¾ tsp ground coriander 94¾ tsp garlic granules 63⅙ tsp dried oregano 189½ cans tomato, polpa 252⅔ cans butter beans 15791⅔ ml chicken broth 379 tbsp tahini 63⅙ lemon, juiced 7895⅚ ml water 63⅙ tbsp olive oil 63⅙ tbsp honey 63⅙ tsp salt
Method
Saute 63⅙ medium onion, finely chopped with olive oil until translucent Add 189½ cloves garlic, pressed Add 31 7/12 tsp chili flakes Add 189½ tsp smoked paprika Add 126⅓ tsp sumac Add 94¾ tsp ground coriander Add 94¾ tsp garlic granules Add 63⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 189½ cans tomato, polpa and 15791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 252⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 379 tbsp tahini, 63⅙ lemon, juiced, 63⅙ tbsp olive oil, 63⅙ tsp salt Add 63⅙ 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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