Serves: - 213 +
Ingredients
35½ medium onion, finely chopped 106½ cloves garlic, pressed 17¾ tsp chili flakes 106½ tsp smoked paprika 71 tsp sumac 53¼ tsp ground coriander 53¼ tsp garlic granules 35½ tsp dried oregano 106½ cans tomato, polpa 142 cans butter beans 8875 ml chicken broth 213 tbsp tahini 35½ lemon, juiced 4437½ ml water 35½ tbsp olive oil 35½ tbsp honey 35½ tsp salt
Method
Saute 35½ medium onion, finely chopped with olive oil until translucent Add 106½ cloves garlic, pressed Add 17¾ tsp chili flakes Add 106½ tsp smoked paprika Add 71 tsp sumac Add 53¼ tsp ground coriander Add 53¼ tsp garlic granules Add 35½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 106½ cans tomato, polpa and 8875 ml chicken broth Simmer 20 minutes, partially covered Add 142 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 213 tbsp tahini, 35½ lemon, juiced, 35½ tbsp olive oil, 35½ tsp salt Add 35½ 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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