Serves: - 445 +
Ingredients
74⅙ medium onion, finely chopped 222½ cloves garlic, pressed 37 1/12 tsp chili flakes 222½ tsp smoked paprika 148⅓ tsp sumac 111¼ tsp ground coriander 111¼ tsp garlic granules 74⅙ tsp dried oregano 222½ cans tomato, polpa 296⅔ cans butter beans 18541⅔ ml chicken broth 445 tbsp tahini 74⅙ lemon, juiced 9270⅚ ml water 74⅙ tbsp olive oil 74⅙ tbsp honey 74⅙ tsp salt
Method
Saute 74⅙ medium onion, finely chopped with olive oil until translucent Add 222½ cloves garlic, pressed Add 37 1/12 tsp chili flakes Add 222½ tsp smoked paprika Add 148⅓ tsp sumac Add 111¼ tsp ground coriander Add 111¼ tsp garlic granules Add 74⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 222½ cans tomato, polpa and 18541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 296⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 445 tbsp tahini, 74⅙ lemon, juiced, 74⅙ tbsp olive oil, 74⅙ tsp salt Add 74⅙ 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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