Serves: - 453 +
Ingredients
75½ medium onion, finely chopped 226½ cloves garlic, pressed 37¾ tsp chili flakes 226½ tsp smoked paprika 151 tsp sumac 113¼ tsp ground coriander 113¼ tsp garlic granules 75½ tsp dried oregano 226½ cans tomato, polpa 302 cans butter beans 18875 ml chicken broth 453 tbsp tahini 75½ lemon, juiced 9437½ ml water 75½ tbsp olive oil 75½ tbsp honey 75½ tsp salt
Method
Saute 75½ medium onion, finely chopped with olive oil until translucent Add 226½ cloves garlic, pressed Add 37¾ tsp chili flakes Add 226½ tsp smoked paprika Add 151 tsp sumac Add 113¼ tsp ground coriander Add 113¼ tsp garlic granules Add 75½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 226½ cans tomato, polpa and 18875 ml chicken broth Simmer 20 minutes, partially covered Add 302 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 453 tbsp tahini, 75½ lemon, juiced, 75½ tbsp olive oil, 75½ tsp salt Add 75½ 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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