Serves: - 187 +
Ingredients
31⅙ medium onion, finely chopped 93½ cloves garlic, pressed 15 7/12 tsp chili flakes 93½ tsp smoked paprika 62⅓ tsp sumac 46¾ tsp ground coriander 46¾ tsp garlic granules 31⅙ tsp dried oregano 93½ cans tomato, polpa 124⅔ cans butter beans 7791⅔ ml chicken broth 187 tbsp tahini 31⅙ lemon, juiced 3895⅚ ml water 31⅙ tbsp olive oil 31⅙ tbsp honey 31⅙ tsp salt
Method
Saute 31⅙ medium onion, finely chopped with olive oil until translucent Add 93½ cloves garlic, pressed Add 15 7/12 tsp chili flakes Add 93½ tsp smoked paprika Add 62⅓ tsp sumac Add 46¾ tsp ground coriander Add 46¾ tsp garlic granules Add 31⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 93½ cans tomato, polpa and 7791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 124⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 187 tbsp tahini, 31⅙ lemon, juiced, 31⅙ tbsp olive oil, 31⅙ tsp salt Add 31⅙ 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: