Serves: - 267 +
Ingredients
44½ medium onion, finely chopped 133½ cloves garlic, pressed 22¼ tsp chili flakes 133½ tsp smoked paprika 89 tsp sumac 66¾ tsp ground coriander 66¾ tsp garlic granules 44½ tsp dried oregano 133½ cans tomato, polpa 178 cans butter beans 11125 ml chicken broth 267 tbsp tahini 44½ lemon, juiced 5562½ ml water 44½ tbsp olive oil 44½ tbsp honey 44½ tsp salt
Method
Saute 44½ medium onion, finely chopped with olive oil until translucent Add 133½ cloves garlic, pressed Add 22¼ tsp chili flakes Add 133½ tsp smoked paprika Add 89 tsp sumac Add 66¾ tsp ground coriander Add 66¾ tsp garlic granules Add 44½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 133½ cans tomato, polpa and 11125 ml chicken broth Simmer 20 minutes, partially covered Add 178 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 267 tbsp tahini, 44½ lemon, juiced, 44½ tbsp olive oil, 44½ tsp salt Add 44½ 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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