Serves: - 459 +
Ingredients
76½ medium onion, finely chopped 229½ cloves garlic, pressed 38¼ tsp chili flakes 229½ tsp smoked paprika 153 tsp sumac 114¾ tsp ground coriander 114¾ tsp garlic granules 76½ tsp dried oregano 229½ cans tomato, polpa 306 cans butter beans 19125 ml chicken broth 459 tbsp tahini 76½ lemon, juiced 9562½ ml water 76½ tbsp olive oil 76½ tbsp honey 76½ tsp salt
Method
Saute 76½ medium onion, finely chopped with olive oil until translucent Add 229½ cloves garlic, pressed Add 38¼ tsp chili flakes Add 229½ tsp smoked paprika Add 153 tsp sumac Add 114¾ tsp ground coriander Add 114¾ tsp garlic granules Add 76½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 229½ cans tomato, polpa and 19125 ml chicken broth Simmer 20 minutes, partially covered Add 306 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 459 tbsp tahini, 76½ lemon, juiced, 76½ tbsp olive oil, 76½ tsp salt Add 76½ 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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