Serves: - 447 +
Ingredients
74½ medium onion, finely chopped 223½ cloves garlic, pressed 37¼ tsp chili flakes 223½ tsp smoked paprika 149 tsp sumac 111¾ tsp ground coriander 111¾ tsp garlic granules 74½ tsp dried oregano 223½ cans tomato, polpa 298 cans butter beans 18625 ml chicken broth 447 tbsp tahini 74½ lemon, juiced 9312½ ml water 74½ tbsp olive oil 74½ tbsp honey 74½ tsp salt
Method
Saute 74½ medium onion, finely chopped with olive oil until translucent Add 223½ cloves garlic, pressed Add 37¼ tsp chili flakes Add 223½ tsp smoked paprika Add 149 tsp sumac Add 111¾ tsp ground coriander Add 111¾ tsp garlic granules Add 74½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 223½ cans tomato, polpa and 18625 ml chicken broth Simmer 20 minutes, partially covered Add 298 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 447 tbsp tahini, 74½ lemon, juiced, 74½ tbsp olive oil, 74½ tsp salt Add 74½ 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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