Serves: - 385 +
Ingredients
64⅙ medium onion, finely chopped 192½ cloves garlic, pressed 32 1/12 tsp chili flakes 192½ tsp smoked paprika 128⅓ tsp sumac 96¼ tsp ground coriander 96¼ tsp garlic granules 64⅙ tsp dried oregano 192½ cans tomato, polpa 256⅔ cans butter beans 16041⅔ ml chicken broth 385 tbsp tahini 64⅙ lemon, juiced 8020⅚ ml water 64⅙ tbsp olive oil 64⅙ tbsp honey 64⅙ tsp salt
Method
Saute 64⅙ medium onion, finely chopped with olive oil until translucent Add 192½ cloves garlic, pressed Add 32 1/12 tsp chili flakes Add 192½ tsp smoked paprika Add 128⅓ tsp sumac Add 96¼ tsp ground coriander Add 96¼ tsp garlic granules Add 64⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 192½ cans tomato, polpa and 16041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 256⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 385 tbsp tahini, 64⅙ lemon, juiced, 64⅙ tbsp olive oil, 64⅙ tsp salt Add 64⅙ 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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