Serves: - 405 +
Ingredients
67½ medium onion, finely chopped 202½ cloves garlic, pressed 33¾ tsp chili flakes 202½ tsp smoked paprika 135 tsp sumac 101¼ tsp ground coriander 101¼ tsp garlic granules 67½ tsp dried oregano 202½ cans tomato, polpa 270 cans butter beans 16875 ml chicken broth 405 tbsp tahini 67½ lemon, juiced 8437½ ml water 67½ tbsp olive oil 67½ tbsp honey 67½ tsp salt
Method
Saute 67½ medium onion, finely chopped with olive oil until translucent Add 202½ cloves garlic, pressed Add 33¾ tsp chili flakes Add 202½ tsp smoked paprika Add 135 tsp sumac Add 101¼ tsp ground coriander Add 101¼ tsp garlic granules Add 67½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 202½ cans tomato, polpa and 16875 ml chicken broth Simmer 20 minutes, partially covered Add 270 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 405 tbsp tahini, 67½ lemon, juiced, 67½ tbsp olive oil, 67½ tsp salt Add 67½ 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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