Serves: - 291 +
Ingredients
48½ medium onion, finely chopped 145½ cloves garlic, pressed 24¼ tsp chili flakes 145½ tsp smoked paprika 97 tsp sumac 72¾ tsp ground coriander 72¾ tsp garlic granules 48½ tsp dried oregano 145½ cans tomato, polpa 194 cans butter beans 12125 ml chicken broth 291 tbsp tahini 48½ lemon, juiced 6062½ ml water 48½ tbsp olive oil 48½ tbsp honey 48½ tsp salt
Method
Saute 48½ medium onion, finely chopped with olive oil until translucent Add 145½ cloves garlic, pressed Add 24¼ tsp chili flakes Add 145½ tsp smoked paprika Add 97 tsp sumac Add 72¾ tsp ground coriander Add 72¾ tsp garlic granules Add 48½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 145½ cans tomato, polpa and 12125 ml chicken broth Simmer 20 minutes, partially covered Add 194 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 291 tbsp tahini, 48½ lemon, juiced, 48½ tbsp olive oil, 48½ tsp salt Add 48½ 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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