Serves: - 413 +
Ingredients
68⅚ medium onion, finely chopped 206½ cloves garlic, pressed 34 5/12 tsp chili flakes 206½ tsp smoked paprika 137⅔ tsp sumac 103¼ tsp ground coriander 103¼ tsp garlic granules 68⅚ tsp dried oregano 206½ cans tomato, polpa 275⅓ cans butter beans 17208⅓ ml chicken broth 413 tbsp tahini 68⅚ lemon, juiced 8604⅙ ml water 68⅚ tbsp olive oil 68⅚ tbsp honey 68⅚ tsp salt
Method
Saute 68⅚ medium onion, finely chopped with olive oil until translucent Add 206½ cloves garlic, pressed Add 34 5/12 tsp chili flakes Add 206½ tsp smoked paprika Add 137⅔ tsp sumac Add 103¼ tsp ground coriander Add 103¼ tsp garlic granules Add 68⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 206½ cans tomato, polpa and 17208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 275⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 413 tbsp tahini, 68⅚ lemon, juiced, 68⅚ tbsp olive oil, 68⅚ tsp salt Add 68⅚ 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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