Serves: - 393 +
Ingredients
65½ medium onion, finely chopped 196½ cloves garlic, pressed 32¾ tsp chili flakes 196½ tsp smoked paprika 131 tsp sumac 98¼ tsp ground coriander 98¼ tsp garlic granules 65½ tsp dried oregano 196½ cans tomato, polpa 262 cans butter beans 16375 ml chicken broth 393 tbsp tahini 65½ lemon, juiced 8187½ ml water 65½ tbsp olive oil 65½ tbsp honey 65½ tsp salt
Method
Saute 65½ medium onion, finely chopped with olive oil until translucent Add 196½ cloves garlic, pressed Add 32¾ tsp chili flakes Add 196½ tsp smoked paprika Add 131 tsp sumac Add 98¼ tsp ground coriander Add 98¼ tsp garlic granules Add 65½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 196½ cans tomato, polpa and 16375 ml chicken broth Simmer 20 minutes, partially covered Add 262 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 393 tbsp tahini, 65½ lemon, juiced, 65½ tbsp olive oil, 65½ tsp salt Add 65½ 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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