Serves: - 387 +
Ingredients
64½ medium onion, finely chopped 193½ cloves garlic, pressed 32¼ tsp chili flakes 193½ tsp smoked paprika 129 tsp sumac 96¾ tsp ground coriander 96¾ tsp garlic granules 64½ tsp dried oregano 193½ cans tomato, polpa 258 cans butter beans 16125 ml chicken broth 387 tbsp tahini 64½ lemon, juiced 8062½ ml water 64½ tbsp olive oil 64½ tbsp honey 64½ tsp salt
Method
Saute 64½ medium onion, finely chopped with olive oil until translucent Add 193½ cloves garlic, pressed Add 32¼ tsp chili flakes Add 193½ tsp smoked paprika Add 129 tsp sumac Add 96¾ tsp ground coriander Add 96¾ tsp garlic granules Add 64½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 193½ cans tomato, polpa and 16125 ml chicken broth Simmer 20 minutes, partially covered Add 258 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 387 tbsp tahini, 64½ lemon, juiced, 64½ tbsp olive oil, 64½ tsp salt Add 64½ 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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