Serves: - 171 +
Ingredients
28½ medium onion, finely chopped 85½ cloves garlic, pressed 14¼ tsp chili flakes 85½ tsp smoked paprika 57 tsp sumac 42¾ tsp ground coriander 42¾ tsp garlic granules 28½ tsp dried oregano 85½ cans tomato, polpa 114 cans butter beans 7125 ml chicken broth 171 tbsp tahini 28½ lemon, juiced 3562½ ml water 28½ tbsp olive oil 28½ tbsp honey 28½ tsp salt
Method
Saute 28½ medium onion, finely chopped with olive oil until translucent Add 85½ cloves garlic, pressed Add 14¼ tsp chili flakes Add 85½ tsp smoked paprika Add 57 tsp sumac Add 42¾ tsp ground coriander Add 42¾ tsp garlic granules Add 28½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 85½ cans tomato, polpa and 7125 ml chicken broth Simmer 20 minutes, partially covered Add 114 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 171 tbsp tahini, 28½ lemon, juiced, 28½ tbsp olive oil, 28½ tsp salt Add 28½ 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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