Serves: - 437 +
Ingredients
72⅚ medium onion, finely chopped 218½ cloves garlic, pressed 36 5/12 tsp chili flakes 218½ tsp smoked paprika 145⅔ tsp sumac 109¼ tsp ground coriander 109¼ tsp garlic granules 72⅚ tsp dried oregano 218½ cans tomato, polpa 291⅓ cans butter beans 18208⅓ ml chicken broth 437 tbsp tahini 72⅚ lemon, juiced 9104⅙ ml water 72⅚ tbsp olive oil 72⅚ tbsp honey 72⅚ tsp salt
Method
Saute 72⅚ medium onion, finely chopped with olive oil until translucent Add 218½ cloves garlic, pressed Add 36 5/12 tsp chili flakes Add 218½ tsp smoked paprika Add 145⅔ tsp sumac Add 109¼ tsp ground coriander Add 109¼ tsp garlic granules Add 72⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 218½ cans tomato, polpa and 18208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 291⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 437 tbsp tahini, 72⅚ lemon, juiced, 72⅚ tbsp olive oil, 72⅚ tsp salt Add 72⅚ 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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