Serves: - 342 +
Ingredients
57 medium onion, finely chopped 171 cloves garlic, pressed 28½ tsp chili flakes 171 tsp smoked paprika 114 tsp sumac 85½ tsp ground coriander 85½ tsp garlic granules 57 tsp dried oregano 171 cans tomato, polpa 228 cans butter beans 14250 ml chicken broth 342 tbsp tahini 57 lemon, juiced 7125 ml water 57 tbsp olive oil 57 tbsp honey 57 tsp salt
Method
Saute 57 medium onion, finely chopped with olive oil until translucent Add 171 cloves garlic, pressed Add 28½ tsp chili flakes Add 171 tsp smoked paprika Add 114 tsp sumac Add 85½ tsp ground coriander Add 85½ tsp garlic granules Add 57 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 171 cans tomato, polpa and 14250 ml chicken broth Simmer 20 minutes, partially covered Add 228 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 342 tbsp tahini, 57 lemon, juiced, 57 tbsp olive oil, 57 tsp salt Add 57 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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