Serves: - 441 +
Ingredients
73½ medium onion, finely chopped 220½ cloves garlic, pressed 36¾ tsp chili flakes 220½ tsp smoked paprika 147 tsp sumac 110¼ tsp ground coriander 110¼ tsp garlic granules 73½ tsp dried oregano 220½ cans tomato, polpa 294 cans butter beans 18375 ml chicken broth 441 tbsp tahini 73½ lemon, juiced 9187½ ml water 73½ tbsp olive oil 73½ tbsp honey 73½ tsp salt
Method
Saute 73½ medium onion, finely chopped with olive oil until translucent Add 220½ cloves garlic, pressed Add 36¾ tsp chili flakes Add 220½ tsp smoked paprika Add 147 tsp sumac Add 110¼ tsp ground coriander Add 110¼ tsp garlic granules Add 73½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 220½ cans tomato, polpa and 18375 ml chicken broth Simmer 20 minutes, partially covered Add 294 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 441 tbsp tahini, 73½ lemon, juiced, 73½ tbsp olive oil, 73½ tsp salt Add 73½ 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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