Serves: - 415 +
Ingredients
69⅙ medium onion, finely chopped 207½ cloves garlic, pressed 34 7/12 tsp chili flakes 207½ tsp smoked paprika 138⅓ tsp sumac 103¾ tsp ground coriander 103¾ tsp garlic granules 69⅙ tsp dried oregano 207½ cans tomato, polpa 276⅔ cans butter beans 17291⅔ ml chicken broth 415 tbsp tahini 69⅙ lemon, juiced 8645⅚ ml water 69⅙ tbsp olive oil 69⅙ tbsp honey 69⅙ tsp salt
Method
Saute 69⅙ medium onion, finely chopped with olive oil until translucent Add 207½ cloves garlic, pressed Add 34 7/12 tsp chili flakes Add 207½ tsp smoked paprika Add 138⅓ tsp sumac Add 103¾ tsp ground coriander Add 103¾ tsp garlic granules Add 69⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 207½ cans tomato, polpa and 17291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 276⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 415 tbsp tahini, 69⅙ lemon, juiced, 69⅙ tbsp olive oil, 69⅙ tsp salt Add 69⅙ 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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