Serves: - 435 +
Ingredients
72½ medium onion, finely chopped 217½ cloves garlic, pressed 36¼ tsp chili flakes 217½ tsp smoked paprika 145 tsp sumac 108¾ tsp ground coriander 108¾ tsp garlic granules 72½ tsp dried oregano 217½ cans tomato, polpa 290 cans butter beans 18125 ml chicken broth 435 tbsp tahini 72½ lemon, juiced 9062½ ml water 72½ tbsp olive oil 72½ tbsp honey 72½ tsp salt
Method
Saute 72½ medium onion, finely chopped with olive oil until translucent Add 217½ cloves garlic, pressed Add 36¼ tsp chili flakes Add 217½ tsp smoked paprika Add 145 tsp sumac Add 108¾ tsp ground coriander Add 108¾ tsp garlic granules Add 72½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 217½ cans tomato, polpa and 18125 ml chicken broth Simmer 20 minutes, partially covered Add 290 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 435 tbsp tahini, 72½ lemon, juiced, 72½ tbsp olive oil, 72½ tsp salt Add 72½ 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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