Serves: - 339 +
Ingredients
56½ medium onion, finely chopped 169½ cloves garlic, pressed 28¼ tsp chili flakes 169½ tsp smoked paprika 113 tsp sumac 84¾ tsp ground coriander 84¾ tsp garlic granules 56½ tsp dried oregano 169½ cans tomato, polpa 226 cans butter beans 14125 ml chicken broth 339 tbsp tahini 56½ lemon, juiced 7062½ ml water 56½ tbsp olive oil 56½ tbsp honey 56½ tsp salt
Method
Saute 56½ medium onion, finely chopped with olive oil until translucent Add 169½ cloves garlic, pressed Add 28¼ tsp chili flakes Add 169½ tsp smoked paprika Add 113 tsp sumac Add 84¾ tsp ground coriander Add 84¾ tsp garlic granules Add 56½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 169½ cans tomato, polpa and 14125 ml chicken broth Simmer 20 minutes, partially covered Add 226 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 339 tbsp tahini, 56½ lemon, juiced, 56½ tbsp olive oil, 56½ tsp salt Add 56½ 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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