Serves: - 477 +
Ingredients
79½ medium onion, finely chopped 238½ cloves garlic, pressed 39¾ tsp chili flakes 238½ tsp smoked paprika 159 tsp sumac 119¼ tsp ground coriander 119¼ tsp garlic granules 79½ tsp dried oregano 238½ cans tomato, polpa 318 cans butter beans 19875 ml chicken broth 477 tbsp tahini 79½ lemon, juiced 9937½ ml water 79½ tbsp olive oil 79½ tbsp honey 79½ tsp salt
Method
Saute 79½ medium onion, finely chopped with olive oil until translucent Add 238½ cloves garlic, pressed Add 39¾ tsp chili flakes Add 238½ tsp smoked paprika Add 159 tsp sumac Add 119¼ tsp ground coriander Add 119¼ tsp garlic granules Add 79½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 238½ cans tomato, polpa and 19875 ml chicken broth Simmer 20 minutes, partially covered Add 318 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 477 tbsp tahini, 79½ lemon, juiced, 79½ tbsp olive oil, 79½ tsp salt Add 79½ 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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