Serves: - 297 +
Ingredients
49½ medium onion, finely chopped 148½ cloves garlic, pressed 24¾ tsp chili flakes 148½ tsp smoked paprika 99 tsp sumac 74¼ tsp ground coriander 74¼ tsp garlic granules 49½ tsp dried oregano 148½ cans tomato, polpa 198 cans butter beans 12375 ml chicken broth 297 tbsp tahini 49½ lemon, juiced 6187½ ml water 49½ tbsp olive oil 49½ tbsp honey 49½ tsp salt
Method
Saute 49½ medium onion, finely chopped with olive oil until translucent Add 148½ cloves garlic, pressed Add 24¾ tsp chili flakes Add 148½ tsp smoked paprika Add 99 tsp sumac Add 74¼ tsp ground coriander Add 74¼ tsp garlic granules Add 49½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 148½ cans tomato, polpa and 12375 ml chicken broth Simmer 20 minutes, partially covered Add 198 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 297 tbsp tahini, 49½ lemon, juiced, 49½ tbsp olive oil, 49½ tsp salt Add 49½ 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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