Serves: - 327 +
Ingredients
54½ medium onion, finely chopped 163½ cloves garlic, pressed 27¼ tsp chili flakes 163½ tsp smoked paprika 109 tsp sumac 81¾ tsp ground coriander 81¾ tsp garlic granules 54½ tsp dried oregano 163½ cans tomato, polpa 218 cans butter beans 13625 ml chicken broth 327 tbsp tahini 54½ lemon, juiced 6812½ ml water 54½ tbsp olive oil 54½ tbsp honey 54½ tsp salt
Method
Saute 54½ medium onion, finely chopped with olive oil until translucent Add 163½ cloves garlic, pressed Add 27¼ tsp chili flakes Add 163½ tsp smoked paprika Add 109 tsp sumac Add 81¾ tsp ground coriander Add 81¾ tsp garlic granules Add 54½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 163½ cans tomato, polpa and 13625 ml chicken broth Simmer 20 minutes, partially covered Add 218 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 327 tbsp tahini, 54½ lemon, juiced, 54½ tbsp olive oil, 54½ tsp salt Add 54½ 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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