Serves: - 465 +
Ingredients
77½ medium onion, finely chopped 232½ cloves garlic, pressed 38¾ tsp chili flakes 232½ tsp smoked paprika 155 tsp sumac 116¼ tsp ground coriander 116¼ tsp garlic granules 77½ tsp dried oregano 232½ cans tomato, polpa 310 cans butter beans 19375 ml chicken broth 465 tbsp tahini 77½ lemon, juiced 9687½ ml water 77½ tbsp olive oil 77½ tbsp honey 77½ tsp salt
Method
Saute 77½ medium onion, finely chopped with olive oil until translucent Add 232½ cloves garlic, pressed Add 38¾ tsp chili flakes Add 232½ tsp smoked paprika Add 155 tsp sumac Add 116¼ tsp ground coriander Add 116¼ tsp garlic granules Add 77½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 232½ cans tomato, polpa and 19375 ml chicken broth Simmer 20 minutes, partially covered Add 310 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 465 tbsp tahini, 77½ lemon, juiced, 77½ tbsp olive oil, 77½ tsp salt Add 77½ 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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