Serves: - 389 +
Ingredients
64⅚ medium onion, finely chopped 194½ cloves garlic, pressed 32 5/12 tsp chili flakes 194½ tsp smoked paprika 129⅔ tsp sumac 97¼ tsp ground coriander 97¼ tsp garlic granules 64⅚ tsp dried oregano 194½ cans tomato, polpa 259⅓ cans butter beans 16208⅓ ml chicken broth 389 tbsp tahini 64⅚ lemon, juiced 8104⅙ ml water 64⅚ tbsp olive oil 64⅚ tbsp honey 64⅚ tsp salt
Method
Saute 64⅚ medium onion, finely chopped with olive oil until translucent Add 194½ cloves garlic, pressed Add 32 5/12 tsp chili flakes Add 194½ tsp smoked paprika Add 129⅔ tsp sumac Add 97¼ tsp ground coriander Add 97¼ tsp garlic granules Add 64⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 194½ cans tomato, polpa and 16208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 259⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 389 tbsp tahini, 64⅚ lemon, juiced, 64⅚ tbsp olive oil, 64⅚ tsp salt Add 64⅚ 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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