Serves: - 486 +
Ingredients
81 medium onion, finely chopped 243 cloves garlic, pressed 40½ tsp chili flakes 243 tsp smoked paprika 162 tsp sumac 121½ tsp ground coriander 121½ tsp garlic granules 81 tsp dried oregano 243 cans tomato, polpa 324 cans butter beans 20250 ml chicken broth 486 tbsp tahini 81 lemon, juiced 10125 ml water 81 tbsp olive oil 81 tbsp honey 81 tsp salt
Method
Saute 81 medium onion, finely chopped with olive oil until translucent Add 243 cloves garlic, pressed Add 40½ tsp chili flakes Add 243 tsp smoked paprika Add 162 tsp sumac Add 121½ tsp ground coriander Add 121½ tsp garlic granules Add 81 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 243 cans tomato, polpa and 20250 ml chicken broth Simmer 20 minutes, partially covered Add 324 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 486 tbsp tahini, 81 lemon, juiced, 81 tbsp olive oil, 81 tsp salt Add 81 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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