Serves: - 351 +
Ingredients
58½ medium onion, finely chopped 175½ cloves garlic, pressed 29¼ tsp chili flakes 175½ tsp smoked paprika 117 tsp sumac 87¾ tsp ground coriander 87¾ tsp garlic granules 58½ tsp dried oregano 175½ cans tomato, polpa 234 cans butter beans 14625 ml chicken broth 351 tbsp tahini 58½ lemon, juiced 7312½ ml water 58½ tbsp olive oil 58½ tbsp honey 58½ tsp salt
Method
Saute 58½ medium onion, finely chopped with olive oil until translucent Add 175½ cloves garlic, pressed Add 29¼ tsp chili flakes Add 175½ tsp smoked paprika Add 117 tsp sumac Add 87¾ tsp ground coriander Add 87¾ tsp garlic granules Add 58½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 175½ cans tomato, polpa and 14625 ml chicken broth Simmer 20 minutes, partially covered Add 234 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 351 tbsp tahini, 58½ lemon, juiced, 58½ tbsp olive oil, 58½ tsp salt Add 58½ 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: