Serves: - 444 +
Ingredients
74 medium onion, finely chopped 222 cloves garlic, pressed 37 tsp chili flakes 222 tsp smoked paprika 148 tsp sumac 111 tsp ground coriander 111 tsp garlic granules 74 tsp dried oregano 222 cans tomato, polpa 296 cans butter beans 18500 ml chicken broth 444 tbsp tahini 74 lemon, juiced 9250 ml water 74 tbsp olive oil 74 tbsp honey 74 tsp salt
Method
Saute 74 medium onion, finely chopped with olive oil until translucent Add 222 cloves garlic, pressed Add 37 tsp chili flakes Add 222 tsp smoked paprika Add 148 tsp sumac Add 111 tsp ground coriander Add 111 tsp garlic granules Add 74 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 222 cans tomato, polpa and 18500 ml chicken broth Simmer 20 minutes, partially covered Add 296 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 444 tbsp tahini, 74 lemon, juiced, 74 tbsp olive oil, 74 tsp salt Add 74 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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