Serves: - 1035 +
Ingredients
172½ medium onion, finely chopped 517½ cloves garlic, pressed 86¼ tsp chili flakes 517½ tsp smoked paprika 345 tsp sumac 258¾ tsp ground coriander 258¾ tsp garlic granules 172½ tsp dried oregano 517½ cans tomato, polpa 690 cans butter beans 43125 ml chicken broth 1035 tbsp tahini 172½ lemon, juiced 21562½ ml water 172½ tbsp olive oil 172½ tbsp honey 172½ tsp salt
Method
Saute 172½ medium onion, finely chopped with olive oil until translucent Add 517½ cloves garlic, pressed Add 86¼ tsp chili flakes Add 517½ tsp smoked paprika Add 345 tsp sumac Add 258¾ tsp ground coriander Add 258¾ tsp garlic granules Add 172½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 517½ cans tomato, polpa and 43125 ml chicken broth Simmer 20 minutes, partially covered Add 690 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1035 tbsp tahini, 172½ lemon, juiced, 172½ tbsp olive oil, 172½ tsp salt Add 172½ 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: