Serves: - 1050 +
Ingredients
175 medium onion, finely chopped 525 cloves garlic, pressed 87½ tsp chili flakes 525 tsp smoked paprika 350 tsp sumac 262½ tsp ground coriander 262½ tsp garlic granules 175 tsp dried oregano 525 cans tomato, polpa 700 cans butter beans 43750 ml chicken broth 1050 tbsp tahini 175 lemon, juiced 21875 ml water 175 tbsp olive oil 175 tbsp honey 175 tsp salt
Method
Saute 175 medium onion, finely chopped with olive oil until translucent Add 525 cloves garlic, pressed Add 87½ tsp chili flakes Add 525 tsp smoked paprika Add 350 tsp sumac Add 262½ tsp ground coriander Add 262½ tsp garlic granules Add 175 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 525 cans tomato, polpa and 43750 ml chicken broth Simmer 20 minutes, partially covered Add 700 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1050 tbsp tahini, 175 lemon, juiced, 175 tbsp olive oil, 175 tsp salt Add 175 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: