Serves: - 177 +
Ingredients
29½ medium onion, finely chopped 88½ cloves garlic, pressed 14¾ tsp chili flakes 88½ tsp smoked paprika 59 tsp sumac 44¼ tsp ground coriander 44¼ tsp garlic granules 29½ tsp dried oregano 88½ cans tomato, polpa 118 cans butter beans 7375 ml chicken broth 177 tbsp tahini 29½ lemon, juiced 3687½ ml water 29½ tbsp olive oil 29½ tbsp honey 29½ tsp salt
Method
Saute 29½ medium onion, finely chopped with olive oil until translucent Add 88½ cloves garlic, pressed Add 14¾ tsp chili flakes Add 88½ tsp smoked paprika Add 59 tsp sumac Add 44¼ tsp ground coriander Add 44¼ tsp garlic granules Add 29½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 88½ cans tomato, polpa and 7375 ml chicken broth Simmer 20 minutes, partially covered Add 118 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 177 tbsp tahini, 29½ lemon, juiced, 29½ tbsp olive oil, 29½ tsp salt Add 29½ 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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