Serves: - 231 +
Ingredients
38½ medium onion, finely chopped 115½ cloves garlic, pressed 19¼ tsp chili flakes 115½ tsp smoked paprika 77 tsp sumac 57¾ tsp ground coriander 57¾ tsp garlic granules 38½ tsp dried oregano 115½ cans tomato, polpa 154 cans butter beans 9625 ml chicken broth 231 tbsp tahini 38½ lemon, juiced 4812½ ml water 38½ tbsp olive oil 38½ tbsp honey 38½ tsp salt
Method
Saute 38½ medium onion, finely chopped with olive oil until translucent Add 115½ cloves garlic, pressed Add 19¼ tsp chili flakes Add 115½ tsp smoked paprika Add 77 tsp sumac Add 57¾ tsp ground coriander Add 57¾ tsp garlic granules Add 38½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 115½ cans tomato, polpa and 9625 ml chicken broth Simmer 20 minutes, partially covered Add 154 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 231 tbsp tahini, 38½ lemon, juiced, 38½ tbsp olive oil, 38½ tsp salt Add 38½ 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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