Serves: - 411 +
Ingredients
68½ medium onion, finely chopped 205½ cloves garlic, pressed 34¼ tsp chili flakes 205½ tsp smoked paprika 137 tsp sumac 102¾ tsp ground coriander 102¾ tsp garlic granules 68½ tsp dried oregano 205½ cans tomato, polpa 274 cans butter beans 17125 ml chicken broth 411 tbsp tahini 68½ lemon, juiced 8562½ ml water 68½ tbsp olive oil 68½ tbsp honey 68½ tsp salt
Method
Saute 68½ medium onion, finely chopped with olive oil until translucent Add 205½ cloves garlic, pressed Add 34¼ tsp chili flakes Add 205½ tsp smoked paprika Add 137 tsp sumac Add 102¾ tsp ground coriander Add 102¾ tsp garlic granules Add 68½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 205½ cans tomato, polpa and 17125 ml chicken broth Simmer 20 minutes, partially covered Add 274 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 411 tbsp tahini, 68½ lemon, juiced, 68½ tbsp olive oil, 68½ tsp salt Add 68½ 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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