Serves: - 321 +
Ingredients
53½ medium onion, finely chopped 160½ cloves garlic, pressed 26¾ tsp chili flakes 160½ tsp smoked paprika 107 tsp sumac 80¼ tsp ground coriander 80¼ tsp garlic granules 53½ tsp dried oregano 160½ cans tomato, polpa 214 cans butter beans 13375 ml chicken broth 321 tbsp tahini 53½ lemon, juiced 6687½ ml water 53½ tbsp olive oil 53½ tbsp honey 53½ tsp salt
Method
Saute 53½ medium onion, finely chopped with olive oil until translucent Add 160½ cloves garlic, pressed Add 26¾ tsp chili flakes Add 160½ tsp smoked paprika Add 107 tsp sumac Add 80¼ tsp ground coriander Add 80¼ tsp garlic granules Add 53½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 160½ cans tomato, polpa and 13375 ml chicken broth Simmer 20 minutes, partially covered Add 214 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 321 tbsp tahini, 53½ lemon, juiced, 53½ tbsp olive oil, 53½ tsp salt Add 53½ 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: