Serves: - 429 +
Ingredients
71½ medium onion, finely chopped 214½ cloves garlic, pressed 35¾ tsp chili flakes 214½ tsp smoked paprika 143 tsp sumac 107¼ tsp ground coriander 107¼ tsp garlic granules 71½ tsp dried oregano 214½ cans tomato, polpa 286 cans butter beans 17875 ml chicken broth 429 tbsp tahini 71½ lemon, juiced 8937½ ml water 71½ tbsp olive oil 71½ tbsp honey 71½ tsp salt
Method
Saute 71½ medium onion, finely chopped with olive oil until translucent Add 214½ cloves garlic, pressed Add 35¾ tsp chili flakes Add 214½ tsp smoked paprika Add 143 tsp sumac Add 107¼ tsp ground coriander Add 107¼ tsp garlic granules Add 71½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 214½ cans tomato, polpa and 17875 ml chicken broth Simmer 20 minutes, partially covered Add 286 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 429 tbsp tahini, 71½ lemon, juiced, 71½ tbsp olive oil, 71½ tsp salt Add 71½ 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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