Serves: - 219 +
Ingredients
36½ medium onion, finely chopped 109½ cloves garlic, pressed 18¼ tsp chili flakes 109½ tsp smoked paprika 73 tsp sumac 54¾ tsp ground coriander 54¾ tsp garlic granules 36½ tsp dried oregano 109½ cans tomato, polpa 146 cans butter beans 9125 ml chicken broth 219 tbsp tahini 36½ lemon, juiced 4562½ ml water 36½ tbsp olive oil 36½ tbsp honey 36½ tsp salt
Method
Saute 36½ medium onion, finely chopped with olive oil until translucent Add 109½ cloves garlic, pressed Add 18¼ tsp chili flakes Add 109½ tsp smoked paprika Add 73 tsp sumac Add 54¾ tsp ground coriander Add 54¾ tsp garlic granules Add 36½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 109½ cans tomato, polpa and 9125 ml chicken broth Simmer 20 minutes, partially covered Add 146 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 219 tbsp tahini, 36½ lemon, juiced, 36½ tbsp olive oil, 36½ tsp salt Add 36½ 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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