Serves: - 279 +
Ingredients
46½ medium onion, finely chopped 139½ cloves garlic, pressed 23¼ tsp chili flakes 139½ tsp smoked paprika 93 tsp sumac 69¾ tsp ground coriander 69¾ tsp garlic granules 46½ tsp dried oregano 139½ cans tomato, polpa 186 cans butter beans 11625 ml chicken broth 279 tbsp tahini 46½ lemon, juiced 5812½ ml water 46½ tbsp olive oil 46½ tbsp honey 46½ tsp salt
Method
Saute 46½ medium onion, finely chopped with olive oil until translucent Add 139½ cloves garlic, pressed Add 23¼ tsp chili flakes Add 139½ tsp smoked paprika Add 93 tsp sumac Add 69¾ tsp ground coriander Add 69¾ tsp garlic granules Add 46½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 139½ cans tomato, polpa and 11625 ml chicken broth Simmer 20 minutes, partially covered Add 186 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 279 tbsp tahini, 46½ lemon, juiced, 46½ tbsp olive oil, 46½ tsp salt Add 46½ 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: