Serves: - 225 +
Ingredients
37½ medium onion, finely chopped 112½ cloves garlic, pressed 18¾ tsp chili flakes 112½ tsp smoked paprika 75 tsp sumac 56¼ tsp ground coriander 56¼ tsp garlic granules 37½ tsp dried oregano 112½ cans tomato, polpa 150 cans butter beans 9375 ml chicken broth 225 tbsp tahini 37½ lemon, juiced 4687½ ml water 37½ tbsp olive oil 37½ tbsp honey 37½ tsp salt
Method
Saute 37½ medium onion, finely chopped with olive oil until translucent Add 112½ cloves garlic, pressed Add 18¾ tsp chili flakes Add 112½ tsp smoked paprika Add 75 tsp sumac Add 56¼ tsp ground coriander Add 56¼ tsp garlic granules Add 37½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 112½ cans tomato, polpa and 9375 ml chicken broth Simmer 20 minutes, partially covered Add 150 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 225 tbsp tahini, 37½ lemon, juiced, 37½ tbsp olive oil, 37½ tsp salt Add 37½ 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: