Serves: - 417 +
Ingredients
69½ medium onion, finely chopped 208½ cloves garlic, pressed 34¾ tsp chili flakes 208½ tsp smoked paprika 139 tsp sumac 104¼ tsp ground coriander 104¼ tsp garlic granules 69½ tsp dried oregano 208½ cans tomato, polpa 278 cans butter beans 17375 ml chicken broth 417 tbsp tahini 69½ lemon, juiced 8687½ ml water 69½ tbsp olive oil 69½ tbsp honey 69½ tsp salt
Method
Saute 69½ medium onion, finely chopped with olive oil until translucent Add 208½ cloves garlic, pressed Add 34¾ tsp chili flakes Add 208½ tsp smoked paprika Add 139 tsp sumac Add 104¼ tsp ground coriander Add 104¼ tsp garlic granules Add 69½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 208½ cans tomato, polpa and 17375 ml chicken broth Simmer 20 minutes, partially covered Add 278 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 417 tbsp tahini, 69½ lemon, juiced, 69½ tbsp olive oil, 69½ tsp salt Add 69½ 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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