Serves: - 399 +
Ingredients
66½ medium onion, finely chopped 199½ cloves garlic, pressed 33¼ tsp chili flakes 199½ tsp smoked paprika 133 tsp sumac 99¾ tsp ground coriander 99¾ tsp garlic granules 66½ tsp dried oregano 199½ cans tomato, polpa 266 cans butter beans 16625 ml chicken broth 399 tbsp tahini 66½ lemon, juiced 8312½ ml water 66½ tbsp olive oil 66½ tbsp honey 66½ tsp salt
Method
Saute 66½ medium onion, finely chopped with olive oil until translucent Add 199½ cloves garlic, pressed Add 33¼ tsp chili flakes Add 199½ tsp smoked paprika Add 133 tsp sumac Add 99¾ tsp ground coriander Add 99¾ tsp garlic granules Add 66½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 199½ cans tomato, polpa and 16625 ml chicken broth Simmer 20 minutes, partially covered Add 266 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 399 tbsp tahini, 66½ lemon, juiced, 66½ tbsp olive oil, 66½ tsp salt Add 66½ 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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