Serves: - 363 +
Ingredients
60½ medium onion, finely chopped 181½ cloves garlic, pressed 30¼ tsp chili flakes 181½ tsp smoked paprika 121 tsp sumac 90¾ tsp ground coriander 90¾ tsp garlic granules 60½ tsp dried oregano 181½ cans tomato, polpa 242 cans butter beans 15125 ml chicken broth 363 tbsp tahini 60½ lemon, juiced 7562½ ml water 60½ tbsp olive oil 60½ tbsp honey 60½ tsp salt
Method
Saute 60½ medium onion, finely chopped with olive oil until translucent Add 181½ cloves garlic, pressed Add 30¼ tsp chili flakes Add 181½ tsp smoked paprika Add 121 tsp sumac Add 90¾ tsp ground coriander Add 90¾ tsp garlic granules Add 60½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 181½ cans tomato, polpa and 15125 ml chicken broth Simmer 20 minutes, partially covered Add 242 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 363 tbsp tahini, 60½ lemon, juiced, 60½ tbsp olive oil, 60½ tsp salt Add 60½ 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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