Serves: - 471 +
Ingredients
78½ medium onion, finely chopped 235½ cloves garlic, pressed 39¼ tsp chili flakes 235½ tsp smoked paprika 157 tsp sumac 117¾ tsp ground coriander 117¾ tsp garlic granules 78½ tsp dried oregano 235½ cans tomato, polpa 314 cans butter beans 19625 ml chicken broth 471 tbsp tahini 78½ lemon, juiced 9812½ ml water 78½ tbsp olive oil 78½ tbsp honey 78½ tsp salt
Method
Saute 78½ medium onion, finely chopped with olive oil until translucent Add 235½ cloves garlic, pressed Add 39¼ tsp chili flakes Add 235½ tsp smoked paprika Add 157 tsp sumac Add 117¾ tsp ground coriander Add 117¾ tsp garlic granules Add 78½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 235½ cans tomato, polpa and 19625 ml chicken broth Simmer 20 minutes, partially covered Add 314 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 471 tbsp tahini, 78½ lemon, juiced, 78½ tbsp olive oil, 78½ tsp salt Add 78½ 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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