Serves: - 366 +
Ingredients
61 medium onion, finely chopped 183 cloves garlic, pressed 30½ tsp chili flakes 183 tsp smoked paprika 122 tsp sumac 91½ tsp ground coriander 91½ tsp garlic granules 61 tsp dried oregano 183 cans tomato, polpa 244 cans butter beans 15250 ml chicken broth 366 tbsp tahini 61 lemon, juiced 7625 ml water 61 tbsp olive oil 61 tbsp honey 61 tsp salt
Method
Saute 61 medium onion, finely chopped with olive oil until translucent Add 183 cloves garlic, pressed Add 30½ tsp chili flakes Add 183 tsp smoked paprika Add 122 tsp sumac Add 91½ tsp ground coriander Add 91½ tsp garlic granules Add 61 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 183 cans tomato, polpa and 15250 ml chicken broth Simmer 20 minutes, partially covered Add 244 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 366 tbsp tahini, 61 lemon, juiced, 61 tbsp olive oil, 61 tsp salt Add 61 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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