Serves: - 419 +
Ingredients
69⅚ medium onion, finely chopped 209½ cloves garlic, pressed 34 11/12 tsp chili flakes 209½ tsp smoked paprika 139⅔ tsp sumac 104¾ tsp ground coriander 104¾ tsp garlic granules 69⅚ tsp dried oregano 209½ cans tomato, polpa 279⅓ cans butter beans 17458⅓ ml chicken broth 419 tbsp tahini 69⅚ lemon, juiced 8729⅙ ml water 69⅚ tbsp olive oil 69⅚ tbsp honey 69⅚ tsp salt
Method
Saute 69⅚ medium onion, finely chopped with olive oil until translucent Add 209½ cloves garlic, pressed Add 34 11/12 tsp chili flakes Add 209½ tsp smoked paprika Add 139⅔ tsp sumac Add 104¾ tsp ground coriander Add 104¾ tsp garlic granules Add 69⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 209½ cans tomato, polpa and 17458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 279⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 419 tbsp tahini, 69⅚ lemon, juiced, 69⅚ tbsp olive oil, 69⅚ tsp salt Add 69⅚ 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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