Serves: - 183 +
Ingredients
30½ medium onion, finely chopped 91½ cloves garlic, pressed 15¼ tsp chili flakes 91½ tsp smoked paprika 61 tsp sumac 45¾ tsp ground coriander 45¾ tsp garlic granules 30½ tsp dried oregano 91½ cans tomato, polpa 122 cans butter beans 7625 ml chicken broth 183 tbsp tahini 30½ lemon, juiced 3812½ ml water 30½ tbsp olive oil 30½ tbsp honey 30½ tsp salt
Method
Saute 30½ medium onion, finely chopped with olive oil until translucent Add 91½ cloves garlic, pressed Add 15¼ tsp chili flakes Add 91½ tsp smoked paprika Add 61 tsp sumac Add 45¾ tsp ground coriander Add 45¾ tsp garlic granules Add 30½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 91½ cans tomato, polpa and 7625 ml chicken broth Simmer 20 minutes, partially covered Add 122 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 183 tbsp tahini, 30½ lemon, juiced, 30½ tbsp olive oil, 30½ tsp salt Add 30½ 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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