Serves: - 345 +
Ingredients
57½ medium onion, finely chopped 172½ cloves garlic, pressed 28¾ tsp chili flakes 172½ tsp smoked paprika 115 tsp sumac 86¼ tsp ground coriander 86¼ tsp garlic granules 57½ tsp dried oregano 172½ cans tomato, polpa 230 cans butter beans 14375 ml chicken broth 345 tbsp tahini 57½ lemon, juiced 7187½ ml water 57½ tbsp olive oil 57½ tbsp honey 57½ tsp salt
Method
Saute 57½ medium onion, finely chopped with olive oil until translucent Add 172½ cloves garlic, pressed Add 28¾ tsp chili flakes Add 172½ tsp smoked paprika Add 115 tsp sumac Add 86¼ tsp ground coriander Add 86¼ tsp garlic granules Add 57½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 172½ cans tomato, polpa and 14375 ml chicken broth Simmer 20 minutes, partially covered Add 230 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 345 tbsp tahini, 57½ lemon, juiced, 57½ tbsp olive oil, 57½ tsp salt Add 57½ 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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