Serves: - 285 +
Ingredients
47½ medium onion, finely chopped 142½ cloves garlic, pressed 23¾ tsp chili flakes 142½ tsp smoked paprika 95 tsp sumac 71¼ tsp ground coriander 71¼ tsp garlic granules 47½ tsp dried oregano 142½ cans tomato, polpa 190 cans butter beans 11875 ml chicken broth 285 tbsp tahini 47½ lemon, juiced 5937½ ml water 47½ tbsp olive oil 47½ tbsp honey 47½ tsp salt
Method
Saute 47½ medium onion, finely chopped with olive oil until translucent Add 142½ cloves garlic, pressed Add 23¾ tsp chili flakes Add 142½ tsp smoked paprika Add 95 tsp sumac Add 71¼ tsp ground coriander Add 71¼ tsp garlic granules Add 47½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 142½ cans tomato, polpa and 11875 ml chicken broth Simmer 20 minutes, partially covered Add 190 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 285 tbsp tahini, 47½ lemon, juiced, 47½ tbsp olive oil, 47½ tsp salt Add 47½ 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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