Serves: - 443 +
Ingredients
73⅚ medium onion, finely chopped 221½ cloves garlic, pressed 36 11/12 tsp chili flakes 221½ tsp smoked paprika 147⅔ tsp sumac 110¾ tsp ground coriander 110¾ tsp garlic granules 73⅚ tsp dried oregano 221½ cans tomato, polpa 295⅓ cans butter beans 18458⅓ ml chicken broth 443 tbsp tahini 73⅚ lemon, juiced 9229⅙ ml water 73⅚ tbsp olive oil 73⅚ tbsp honey 73⅚ tsp salt
Method
Saute 73⅚ medium onion, finely chopped with olive oil until translucent Add 221½ cloves garlic, pressed Add 36 11/12 tsp chili flakes Add 221½ tsp smoked paprika Add 147⅔ tsp sumac Add 110¾ tsp ground coriander Add 110¾ tsp garlic granules Add 73⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 221½ cans tomato, polpa and 18458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 295⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 443 tbsp tahini, 73⅚ lemon, juiced, 73⅚ tbsp olive oil, 73⅚ tsp salt Add 73⅚ 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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