Serves: - 381 +
Ingredients
63½ medium onion, finely chopped 190½ cloves garlic, pressed 31¾ tsp chili flakes 190½ tsp smoked paprika 127 tsp sumac 95¼ tsp ground coriander 95¼ tsp garlic granules 63½ tsp dried oregano 190½ cans tomato, polpa 254 cans butter beans 15875 ml chicken broth 381 tbsp tahini 63½ lemon, juiced 7937½ ml water 63½ tbsp olive oil 63½ tbsp honey 63½ tsp salt
Method
Saute 63½ medium onion, finely chopped with olive oil until translucent Add 190½ cloves garlic, pressed Add 31¾ tsp chili flakes Add 190½ tsp smoked paprika Add 127 tsp sumac Add 95¼ tsp ground coriander Add 95¼ tsp garlic granules Add 63½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 190½ cans tomato, polpa and 15875 ml chicken broth Simmer 20 minutes, partially covered Add 254 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 381 tbsp tahini, 63½ lemon, juiced, 63½ tbsp olive oil, 63½ tsp salt Add 63½ 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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