Serves: - 207 +
Ingredients
34½ medium onion, finely chopped 103½ cloves garlic, pressed 17¼ tsp chili flakes 103½ tsp smoked paprika 69 tsp sumac 51¾ tsp ground coriander 51¾ tsp garlic granules 34½ tsp dried oregano 103½ cans tomato, polpa 138 cans butter beans 8625 ml chicken broth 207 tbsp tahini 34½ lemon, juiced 4312½ ml water 34½ tbsp olive oil 34½ tbsp honey 34½ tsp salt
Method
Saute 34½ medium onion, finely chopped with olive oil until translucent Add 103½ cloves garlic, pressed Add 17¼ tsp chili flakes Add 103½ tsp smoked paprika Add 69 tsp sumac Add 51¾ tsp ground coriander Add 51¾ tsp garlic granules Add 34½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 103½ cans tomato, polpa and 8625 ml chicken broth Simmer 20 minutes, partially covered Add 138 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 207 tbsp tahini, 34½ lemon, juiced, 34½ tbsp olive oil, 34½ tsp salt Add 34½ 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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