Serves: - 237 +
Ingredients
39½ medium onion, finely chopped 118½ cloves garlic, pressed 19¾ tsp chili flakes 118½ tsp smoked paprika 79 tsp sumac 59¼ tsp ground coriander 59¼ tsp garlic granules 39½ tsp dried oregano 118½ cans tomato, polpa 158 cans butter beans 9875 ml chicken broth 237 tbsp tahini 39½ lemon, juiced 4937½ ml water 39½ tbsp olive oil 39½ tbsp honey 39½ tsp salt
Method
Saute 39½ medium onion, finely chopped with olive oil until translucent Add 118½ cloves garlic, pressed Add 19¾ tsp chili flakes Add 118½ tsp smoked paprika Add 79 tsp sumac Add 59¼ tsp ground coriander Add 59¼ tsp garlic granules Add 39½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 118½ cans tomato, polpa and 9875 ml chicken broth Simmer 20 minutes, partially covered Add 158 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 237 tbsp tahini, 39½ lemon, juiced, 39½ tbsp olive oil, 39½ tsp salt Add 39½ 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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