Serves: - 407 +
Ingredients
67⅚ medium onion, finely chopped 203½ cloves garlic, pressed 33 11/12 tsp chili flakes 203½ tsp smoked paprika 135⅔ tsp sumac 101¾ tsp ground coriander 101¾ tsp garlic granules 67⅚ tsp dried oregano 203½ cans tomato, polpa 271⅓ cans butter beans 16958⅓ ml chicken broth 407 tbsp tahini 67⅚ lemon, juiced 8479⅙ ml water 67⅚ tbsp olive oil 67⅚ tbsp honey 67⅚ tsp salt
Method
Saute 67⅚ medium onion, finely chopped with olive oil until translucent Add 203½ cloves garlic, pressed Add 33 11/12 tsp chili flakes Add 203½ tsp smoked paprika Add 135⅔ tsp sumac Add 101¾ tsp ground coriander Add 101¾ tsp garlic granules Add 67⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 203½ cans tomato, polpa and 16958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 271⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 407 tbsp tahini, 67⅚ lemon, juiced, 67⅚ tbsp olive oil, 67⅚ tsp salt Add 67⅚ 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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