Serves: - 473 +
Ingredients
78⅚ medium onion, finely chopped 236½ cloves garlic, pressed 39 5/12 tsp chili flakes 236½ tsp smoked paprika 157⅔ tsp sumac 118¼ tsp ground coriander 118¼ tsp garlic granules 78⅚ tsp dried oregano 236½ cans tomato, polpa 315⅓ cans butter beans 19708⅓ ml chicken broth 473 tbsp tahini 78⅚ lemon, juiced 9854⅙ ml water 78⅚ tbsp olive oil 78⅚ tbsp honey 78⅚ tsp salt
Method
Saute 78⅚ medium onion, finely chopped with olive oil until translucent Add 236½ cloves garlic, pressed Add 39 5/12 tsp chili flakes Add 236½ tsp smoked paprika Add 157⅔ tsp sumac Add 118¼ tsp ground coriander Add 118¼ tsp garlic granules Add 78⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 236½ cans tomato, polpa and 19708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 315⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 473 tbsp tahini, 78⅚ lemon, juiced, 78⅚ tbsp olive oil, 78⅚ tsp salt Add 78⅚ 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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