Serves: - 401 +
Ingredients
66⅚ medium onion, finely chopped 200½ cloves garlic, pressed 33 5/12 tsp chili flakes 200½ tsp smoked paprika 133⅔ tsp sumac 100¼ tsp ground coriander 100¼ tsp garlic granules 66⅚ tsp dried oregano 200½ cans tomato, polpa 267⅓ cans butter beans 16708⅓ ml chicken broth 401 tbsp tahini 66⅚ lemon, juiced 8354⅙ ml water 66⅚ tbsp olive oil 66⅚ tbsp honey 66⅚ tsp salt
Method
Saute 66⅚ medium onion, finely chopped with olive oil until translucent Add 200½ cloves garlic, pressed Add 33 5/12 tsp chili flakes Add 200½ tsp smoked paprika Add 133⅔ tsp sumac Add 100¼ tsp ground coriander Add 100¼ tsp garlic granules Add 66⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 200½ cans tomato, polpa and 16708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 267⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 401 tbsp tahini, 66⅚ lemon, juiced, 66⅚ tbsp olive oil, 66⅚ tsp salt Add 66⅚ 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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