Serves: - 414 +
Ingredients
69 medium onion, finely chopped 207 cloves garlic, pressed 34½ tsp chili flakes 207 tsp smoked paprika 138 tsp sumac 103½ tsp ground coriander 103½ tsp garlic granules 69 tsp dried oregano 207 cans tomato, polpa 276 cans butter beans 17250 ml chicken broth 414 tbsp tahini 69 lemon, juiced 8625 ml water 69 tbsp olive oil 69 tbsp honey 69 tsp salt
Method
Saute 69 medium onion, finely chopped with olive oil until translucent Add 207 cloves garlic, pressed Add 34½ tsp chili flakes Add 207 tsp smoked paprika Add 138 tsp sumac Add 103½ tsp ground coriander Add 103½ tsp garlic granules Add 69 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 207 cans tomato, polpa and 17250 ml chicken broth Simmer 20 minutes, partially covered Add 276 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 414 tbsp tahini, 69 lemon, juiced, 69 tbsp olive oil, 69 tsp salt Add 69 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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