Serves: - 330 +
Ingredients
55 medium onion, finely chopped 165 cloves garlic, pressed 27½ tsp chili flakes 165 tsp smoked paprika 110 tsp sumac 82½ tsp ground coriander 82½ tsp garlic granules 55 tsp dried oregano 165 cans tomato, polpa 220 cans butter beans 13750 ml chicken broth 330 tbsp tahini 55 lemon, juiced 6875 ml water 55 tbsp olive oil 55 tbsp honey 55 tsp salt
Method
Saute 55 medium onion, finely chopped with olive oil until translucent Add 165 cloves garlic, pressed Add 27½ tsp chili flakes Add 165 tsp smoked paprika Add 110 tsp sumac Add 82½ tsp ground coriander Add 82½ tsp garlic granules Add 55 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 165 cans tomato, polpa and 13750 ml chicken broth Simmer 20 minutes, partially covered Add 220 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 330 tbsp tahini, 55 lemon, juiced, 55 tbsp olive oil, 55 tsp salt Add 55 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: