Serves: - 249 +
Ingredients
41½ medium onion, finely chopped 124½ cloves garlic, pressed 20¾ tsp chili flakes 124½ tsp smoked paprika 83 tsp sumac 62¼ tsp ground coriander 62¼ tsp garlic granules 41½ tsp dried oregano 124½ cans tomato, polpa 166 cans butter beans 10375 ml chicken broth 249 tbsp tahini 41½ lemon, juiced 5187½ ml water 41½ tbsp olive oil 41½ tbsp honey 41½ tsp salt
Method
Saute 41½ medium onion, finely chopped with olive oil until translucent Add 124½ cloves garlic, pressed Add 20¾ tsp chili flakes Add 124½ tsp smoked paprika Add 83 tsp sumac Add 62¼ tsp ground coriander Add 62¼ tsp garlic granules Add 41½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 124½ cans tomato, polpa and 10375 ml chicken broth Simmer 20 minutes, partially covered Add 166 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 249 tbsp tahini, 41½ lemon, juiced, 41½ tbsp olive oil, 41½ tsp salt Add 41½ 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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