Serves: - 409 +
Ingredients
68⅙ medium onion, finely chopped 204½ cloves garlic, pressed 34 1/12 tsp chili flakes 204½ tsp smoked paprika 136⅓ tsp sumac 102¼ tsp ground coriander 102¼ tsp garlic granules 68⅙ tsp dried oregano 204½ cans tomato, polpa 272⅔ cans butter beans 17041⅔ ml chicken broth 409 tbsp tahini 68⅙ lemon, juiced 8520⅚ ml water 68⅙ tbsp olive oil 68⅙ tbsp honey 68⅙ tsp salt
Method
Saute 68⅙ medium onion, finely chopped with olive oil until translucent Add 204½ cloves garlic, pressed Add 34 1/12 tsp chili flakes Add 204½ tsp smoked paprika Add 136⅓ tsp sumac Add 102¼ tsp ground coriander Add 102¼ tsp garlic granules Add 68⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 204½ cans tomato, polpa and 17041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 272⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 409 tbsp tahini, 68⅙ lemon, juiced, 68⅙ tbsp olive oil, 68⅙ tsp salt Add 68⅙ 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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