Serves: - 357 +
Ingredients
59½ medium onion, finely chopped 178½ cloves garlic, pressed 29¾ tsp chili flakes 178½ tsp smoked paprika 119 tsp sumac 89¼ tsp ground coriander 89¼ tsp garlic granules 59½ tsp dried oregano 178½ cans tomato, polpa 238 cans butter beans 14875 ml chicken broth 357 tbsp tahini 59½ lemon, juiced 7437½ ml water 59½ tbsp olive oil 59½ tbsp honey 59½ tsp salt
Method
Saute 59½ medium onion, finely chopped with olive oil until translucent Add 178½ cloves garlic, pressed Add 29¾ tsp chili flakes Add 178½ tsp smoked paprika Add 119 tsp sumac Add 89¼ tsp ground coriander Add 89¼ tsp garlic granules Add 59½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 178½ cans tomato, polpa and 14875 ml chicken broth Simmer 20 minutes, partially covered Add 238 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 357 tbsp tahini, 59½ lemon, juiced, 59½ tbsp olive oil, 59½ tsp salt Add 59½ 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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