Serves: - 309 +
Ingredients
51½ medium onion, finely chopped 154½ cloves garlic, pressed 25¾ tsp chili flakes 154½ tsp smoked paprika 103 tsp sumac 77¼ tsp ground coriander 77¼ tsp garlic granules 51½ tsp dried oregano 154½ cans tomato, polpa 206 cans butter beans 12875 ml chicken broth 309 tbsp tahini 51½ lemon, juiced 6437½ ml water 51½ tbsp olive oil 51½ tbsp honey 51½ tsp salt
Method
Saute 51½ medium onion, finely chopped with olive oil until translucent Add 154½ cloves garlic, pressed Add 25¾ tsp chili flakes Add 154½ tsp smoked paprika Add 103 tsp sumac Add 77¼ tsp ground coriander Add 77¼ tsp garlic granules Add 51½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 154½ cans tomato, polpa and 12875 ml chicken broth Simmer 20 minutes, partially covered Add 206 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 309 tbsp tahini, 51½ lemon, juiced, 51½ tbsp olive oil, 51½ tsp salt Add 51½ 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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