Serves: - 243 +
Ingredients
40½ medium onion, finely chopped 121½ cloves garlic, pressed 20¼ tsp chili flakes 121½ tsp smoked paprika 81 tsp sumac 60¾ tsp ground coriander 60¾ tsp garlic granules 40½ tsp dried oregano 121½ cans tomato, polpa 162 cans butter beans 10125 ml chicken broth 243 tbsp tahini 40½ lemon, juiced 5062½ ml water 40½ tbsp olive oil 40½ tbsp honey 40½ tsp salt
Method
Saute 40½ medium onion, finely chopped with olive oil until translucent Add 121½ cloves garlic, pressed Add 20¼ tsp chili flakes Add 121½ tsp smoked paprika Add 81 tsp sumac Add 60¾ tsp ground coriander Add 60¾ tsp garlic granules Add 40½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 121½ cans tomato, polpa and 10125 ml chicken broth Simmer 20 minutes, partially covered Add 162 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 243 tbsp tahini, 40½ lemon, juiced, 40½ tbsp olive oil, 40½ tsp salt Add 40½ 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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