Serves: - 333 +
Ingredients
55½ medium onion, finely chopped 166½ cloves garlic, pressed 27¾ tsp chili flakes 166½ tsp smoked paprika 111 tsp sumac 83¼ tsp ground coriander 83¼ tsp garlic granules 55½ tsp dried oregano 166½ cans tomato, polpa 222 cans butter beans 13875 ml chicken broth 333 tbsp tahini 55½ lemon, juiced 6937½ ml water 55½ tbsp olive oil 55½ tbsp honey 55½ tsp salt
Method
Saute 55½ medium onion, finely chopped with olive oil until translucent Add 166½ cloves garlic, pressed Add 27¾ tsp chili flakes Add 166½ tsp smoked paprika Add 111 tsp sumac Add 83¼ tsp ground coriander Add 83¼ tsp garlic granules Add 55½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 166½ cans tomato, polpa and 13875 ml chicken broth Simmer 20 minutes, partially covered Add 222 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 333 tbsp tahini, 55½ lemon, juiced, 55½ tbsp olive oil, 55½ tsp salt Add 55½ 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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