Serves: - 315 +
Ingredients
52½ medium onion, finely chopped 157½ cloves garlic, pressed 26¼ tsp chili flakes 157½ tsp smoked paprika 105 tsp sumac 78¾ tsp ground coriander 78¾ tsp garlic granules 52½ tsp dried oregano 157½ cans tomato, polpa 210 cans butter beans 13125 ml chicken broth 315 tbsp tahini 52½ lemon, juiced 6562½ ml water 52½ tbsp olive oil 52½ tbsp honey 52½ tsp salt
Method
Saute 52½ medium onion, finely chopped with olive oil until translucent Add 157½ cloves garlic, pressed Add 26¼ tsp chili flakes Add 157½ tsp smoked paprika Add 105 tsp sumac Add 78¾ tsp ground coriander Add 78¾ tsp garlic granules Add 52½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 157½ cans tomato, polpa and 13125 ml chicken broth Simmer 20 minutes, partially covered Add 210 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 315 tbsp tahini, 52½ lemon, juiced, 52½ tbsp olive oil, 52½ tsp salt Add 52½ 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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