Serves: - 391 +
Ingredients
65⅙ medium onion, finely chopped 195½ cloves garlic, pressed 32 7/12 tsp chili flakes 195½ tsp smoked paprika 130⅓ tsp sumac 97¾ tsp ground coriander 97¾ tsp garlic granules 65⅙ tsp dried oregano 195½ cans tomato, polpa 260⅔ cans butter beans 16291⅔ ml chicken broth 391 tbsp tahini 65⅙ lemon, juiced 8145⅚ ml water 65⅙ tbsp olive oil 65⅙ tbsp honey 65⅙ tsp salt
Method
Saute 65⅙ medium onion, finely chopped with olive oil until translucent Add 195½ cloves garlic, pressed Add 32 7/12 tsp chili flakes Add 195½ tsp smoked paprika Add 130⅓ tsp sumac Add 97¾ tsp ground coriander Add 97¾ tsp garlic granules Add 65⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 195½ cans tomato, polpa and 16291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 260⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 391 tbsp tahini, 65⅙ lemon, juiced, 65⅙ tbsp olive oil, 65⅙ tsp salt Add 65⅙ 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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