Serves: - 261 +
Ingredients
43½ medium onion, finely chopped 130½ cloves garlic, pressed 21¾ tsp chili flakes 130½ tsp smoked paprika 87 tsp sumac 65¼ tsp ground coriander 65¼ tsp garlic granules 43½ tsp dried oregano 130½ cans tomato, polpa 174 cans butter beans 10875 ml chicken broth 261 tbsp tahini 43½ lemon, juiced 5437½ ml water 43½ tbsp olive oil 43½ tbsp honey 43½ tsp salt
Method
Saute 43½ medium onion, finely chopped with olive oil until translucent Add 130½ cloves garlic, pressed Add 21¾ tsp chili flakes Add 130½ tsp smoked paprika Add 87 tsp sumac Add 65¼ tsp ground coriander Add 65¼ tsp garlic granules Add 43½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 130½ cans tomato, polpa and 10875 ml chicken broth Simmer 20 minutes, partially covered Add 174 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 261 tbsp tahini, 43½ lemon, juiced, 43½ tbsp olive oil, 43½ tsp salt Add 43½ 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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