Serves: - 375 +
Ingredients
62½ medium onion, finely chopped 187½ cloves garlic, pressed 31¼ tsp chili flakes 187½ tsp smoked paprika 125 tsp sumac 93¾ tsp ground coriander 93¾ tsp garlic granules 62½ tsp dried oregano 187½ cans tomato, polpa 250 cans butter beans 15625 ml chicken broth 375 tbsp tahini 62½ lemon, juiced 7812½ ml water 62½ tbsp olive oil 62½ tbsp honey 62½ tsp salt
Method
Saute 62½ medium onion, finely chopped with olive oil until translucent Add 187½ cloves garlic, pressed Add 31¼ tsp chili flakes Add 187½ tsp smoked paprika Add 125 tsp sumac Add 93¾ tsp ground coriander Add 93¾ tsp garlic granules Add 62½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 187½ cans tomato, polpa and 15625 ml chicken broth Simmer 20 minutes, partially covered Add 250 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 375 tbsp tahini, 62½ lemon, juiced, 62½ tbsp olive oil, 62½ tsp salt Add 62½ 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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