Serves: - 238 +
Ingredients
39⅔ medium onion, finely chopped 119 cloves garlic, pressed 19⅚ tsp chili flakes 119 tsp smoked paprika 79⅓ tsp sumac 59½ tsp ground coriander 59½ tsp garlic granules 39⅔ tsp dried oregano 119 cans tomato, polpa 158⅔ cans butter beans 9916⅔ ml chicken broth 238 tbsp tahini 39⅔ lemon, juiced 4958⅓ ml water 39⅔ tbsp olive oil 39⅔ tbsp honey 39⅔ tsp salt
Method
Saute 39⅔ medium onion, finely chopped with olive oil until translucent Add 119 cloves garlic, pressed Add 19⅚ tsp chili flakes Add 119 tsp smoked paprika Add 79⅓ tsp sumac Add 59½ tsp ground coriander Add 59½ tsp garlic granules Add 39⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 119 cans tomato, polpa and 9916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 158⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 238 tbsp tahini, 39⅔ lemon, juiced, 39⅔ tbsp olive oil, 39⅔ tsp salt Add 39⅔ 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: