Serves: - 474 +
Ingredients
79 medium onion, finely chopped 237 cloves garlic, pressed 39½ tsp chili flakes 237 tsp smoked paprika 158 tsp sumac 118½ tsp ground coriander 118½ tsp garlic granules 79 tsp dried oregano 237 cans tomato, polpa 316 cans butter beans 19750 ml chicken broth 474 tbsp tahini 79 lemon, juiced 9875 ml water 79 tbsp olive oil 79 tbsp honey 79 tsp salt
Method
Saute 79 medium onion, finely chopped with olive oil until translucent Add 237 cloves garlic, pressed Add 39½ tsp chili flakes Add 237 tsp smoked paprika Add 158 tsp sumac Add 118½ tsp ground coriander Add 118½ tsp garlic granules Add 79 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 237 cans tomato, polpa and 19750 ml chicken broth Simmer 20 minutes, partially covered Add 316 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 474 tbsp tahini, 79 lemon, juiced, 79 tbsp olive oil, 79 tsp salt Add 79 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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