Serves: - 273 +
Ingredients
45½ medium onion, finely chopped 136½ cloves garlic, pressed 22¾ tsp chili flakes 136½ tsp smoked paprika 91 tsp sumac 68¼ tsp ground coriander 68¼ tsp garlic granules 45½ tsp dried oregano 136½ cans tomato, polpa 182 cans butter beans 11375 ml chicken broth 273 tbsp tahini 45½ lemon, juiced 5687½ ml water 45½ tbsp olive oil 45½ tbsp honey 45½ tsp salt
Method
Saute 45½ medium onion, finely chopped with olive oil until translucent Add 136½ cloves garlic, pressed Add 22¾ tsp chili flakes Add 136½ tsp smoked paprika Add 91 tsp sumac Add 68¼ tsp ground coriander Add 68¼ tsp garlic granules Add 45½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 136½ cans tomato, polpa and 11375 ml chicken broth Simmer 20 minutes, partially covered Add 182 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 273 tbsp tahini, 45½ lemon, juiced, 45½ tbsp olive oil, 45½ tsp salt Add 45½ 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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