Serves: - 348 +
Ingredients
58 medium onion, finely chopped 174 cloves garlic, pressed 29 tsp chili flakes 174 tsp smoked paprika 116 tsp sumac 87 tsp ground coriander 87 tsp garlic granules 58 tsp dried oregano 174 cans tomato, polpa 232 cans butter beans 14500 ml chicken broth 348 tbsp tahini 58 lemon, juiced 7250 ml water 58 tbsp olive oil 58 tbsp honey 58 tsp salt
Method
Saute 58 medium onion, finely chopped with olive oil until translucent Add 174 cloves garlic, pressed Add 29 tsp chili flakes Add 174 tsp smoked paprika Add 116 tsp sumac Add 87 tsp ground coriander Add 87 tsp garlic granules Add 58 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 174 cans tomato, polpa and 14500 ml chicken broth Simmer 20 minutes, partially covered Add 232 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 348 tbsp tahini, 58 lemon, juiced, 58 tbsp olive oil, 58 tsp salt Add 58 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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