Serves: - 397 +
Ingredients
66⅙ medium onion, finely chopped 198½ cloves garlic, pressed 33 1/12 tsp chili flakes 198½ tsp smoked paprika 132⅓ tsp sumac 99¼ tsp ground coriander 99¼ tsp garlic granules 66⅙ tsp dried oregano 198½ cans tomato, polpa 264⅔ cans butter beans 16541⅔ ml chicken broth 397 tbsp tahini 66⅙ lemon, juiced 8270⅚ ml water 66⅙ tbsp olive oil 66⅙ tbsp honey 66⅙ tsp salt
Method
Saute 66⅙ medium onion, finely chopped with olive oil until translucent Add 198½ cloves garlic, pressed Add 33 1/12 tsp chili flakes Add 198½ tsp smoked paprika Add 132⅓ tsp sumac Add 99¼ tsp ground coriander Add 99¼ tsp garlic granules Add 66⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 198½ cans tomato, polpa and 16541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 264⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 397 tbsp tahini, 66⅙ lemon, juiced, 66⅙ tbsp olive oil, 66⅙ tsp salt Add 66⅙ 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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