Serves: - 1011 +
Ingredients
168½ medium onion, finely chopped 505½ cloves garlic, pressed 84¼ tsp chili flakes 505½ tsp smoked paprika 337 tsp sumac 252¾ tsp ground coriander 252¾ tsp garlic granules 168½ tsp dried oregano 505½ cans tomato, polpa 674 cans butter beans 42125 ml chicken broth 1011 tbsp tahini 168½ lemon, juiced 21062½ ml water 168½ tbsp olive oil 168½ tbsp honey 168½ tsp salt
Method
Saute 168½ medium onion, finely chopped with olive oil until translucent Add 505½ cloves garlic, pressed Add 84¼ tsp chili flakes Add 505½ tsp smoked paprika Add 337 tsp sumac Add 252¾ tsp ground coriander Add 252¾ tsp garlic granules Add 168½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 505½ cans tomato, polpa and 42125 ml chicken broth Simmer 20 minutes, partially covered Add 674 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1011 tbsp tahini, 168½ lemon, juiced, 168½ tbsp olive oil, 168½ tsp salt Add 168½ 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
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: