Serves: - 38 +
Ingredients
6⅓ medium onion, finely chopped 19 cloves garlic, pressed 3⅙ tsp chili flakes 19 tsp smoked paprika 12⅔ tsp sumac 9½ tsp ground coriander 9½ tsp garlic granules 6⅓ tsp dried oregano 19 cans tomato, polpa 25⅓ cans butter beans 1583⅓ ml chicken broth 38 tbsp tahini 6⅓ lemon, juiced 791⅔ ml water 6⅓ tbsp olive oil 6⅓ tbsp honey 6⅓ tsp salt
Method
Saute 6⅓ medium onion, finely chopped with olive oil until translucent Add 19 cloves garlic, pressed Add 3⅙ tsp chili flakes Add 19 tsp smoked paprika Add 12⅔ tsp sumac Add 9½ tsp ground coriander Add 9½ tsp garlic granules Add 6⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 19 cans tomato, polpa and 1583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 25⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 38 tbsp tahini, 6⅓ lemon, juiced, 6⅓ tbsp olive oil, 6⅓ tsp salt Add 6⅓ 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: