Serves: - 369 +
Ingredients
61½ medium onion, finely chopped 184½ cloves garlic, pressed 30¾ tsp chili flakes 184½ tsp smoked paprika 123 tsp sumac 92¼ tsp ground coriander 92¼ tsp garlic granules 61½ tsp dried oregano 184½ cans tomato, polpa 246 cans butter beans 15375 ml chicken broth 369 tbsp tahini 61½ lemon, juiced 7687½ ml water 61½ tbsp olive oil 61½ tbsp honey 61½ tsp salt
Method
Saute 61½ medium onion, finely chopped with olive oil until translucent Add 184½ cloves garlic, pressed Add 30¾ tsp chili flakes Add 184½ tsp smoked paprika Add 123 tsp sumac Add 92¼ tsp ground coriander Add 92¼ tsp garlic granules Add 61½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 184½ cans tomato, polpa and 15375 ml chicken broth Simmer 20 minutes, partially covered Add 246 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 369 tbsp tahini, 61½ lemon, juiced, 61½ tbsp olive oil, 61½ tsp salt Add 61½ 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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