Serves: - 433 +
Ingredients
72⅙ medium onion, finely chopped 216½ cloves garlic, pressed 36 1/12 tsp chili flakes 216½ tsp smoked paprika 144⅓ tsp sumac 108¼ tsp ground coriander 108¼ tsp garlic granules 72⅙ tsp dried oregano 216½ cans tomato, polpa 288⅔ cans butter beans 18041⅔ ml chicken broth 433 tbsp tahini 72⅙ lemon, juiced 9020⅚ ml water 72⅙ tbsp olive oil 72⅙ tbsp honey 72⅙ tsp salt
Method
Saute 72⅙ medium onion, finely chopped with olive oil until translucent Add 216½ cloves garlic, pressed Add 36 1/12 tsp chili flakes Add 216½ tsp smoked paprika Add 144⅓ tsp sumac Add 108¼ tsp ground coriander Add 108¼ tsp garlic granules Add 72⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 216½ cans tomato, polpa and 18041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 288⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 433 tbsp tahini, 72⅙ lemon, juiced, 72⅙ tbsp olive oil, 72⅙ tsp salt Add 72⅙ 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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