Serves: - 462 +
Ingredients
77 medium onion, finely chopped 231 cloves garlic, pressed 38½ tsp chili flakes 231 tsp smoked paprika 154 tsp sumac 115½ tsp ground coriander 115½ tsp garlic granules 77 tsp dried oregano 231 cans tomato, polpa 308 cans butter beans 19250 ml chicken broth 462 tbsp tahini 77 lemon, juiced 9625 ml water 77 tbsp olive oil 77 tbsp honey 77 tsp salt
Method
Saute 77 medium onion, finely chopped with olive oil until translucent Add 231 cloves garlic, pressed Add 38½ tsp chili flakes Add 231 tsp smoked paprika Add 154 tsp sumac Add 115½ tsp ground coriander Add 115½ tsp garlic granules Add 77 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 231 cans tomato, polpa and 19250 ml chicken broth Simmer 20 minutes, partially covered Add 308 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 462 tbsp tahini, 77 lemon, juiced, 77 tbsp olive oil, 77 tsp salt Add 77 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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