Serves: - 137 +
Ingredients
22⅚ medium onion, finely chopped 68½ cloves garlic, pressed 11 5/12 tsp chili flakes 68½ tsp smoked paprika 45⅔ tsp sumac 34¼ tsp ground coriander 34¼ tsp garlic granules 22⅚ tsp dried oregano 68½ cans tomato, polpa 91⅓ cans butter beans 5708⅓ ml chicken broth 137 tbsp tahini 22⅚ lemon, juiced 2854⅙ ml water 22⅚ tbsp olive oil 22⅚ tbsp honey 22⅚ tsp salt
Method
Saute 22⅚ medium onion, finely chopped with olive oil until translucent Add 68½ cloves garlic, pressed Add 11 5/12 tsp chili flakes Add 68½ tsp smoked paprika Add 45⅔ tsp sumac Add 34¼ tsp ground coriander Add 34¼ tsp garlic granules Add 22⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 68½ cans tomato, polpa and 5708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 91⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 137 tbsp tahini, 22⅚ lemon, juiced, 22⅚ tbsp olive oil, 22⅚ tsp salt Add 22⅚ 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: