Serves: - 395 +
Ingredients
65⅚ medium onion, finely chopped 197½ cloves garlic, pressed 32 11/12 tsp chili flakes 197½ tsp smoked paprika 131⅔ tsp sumac 98¾ tsp ground coriander 98¾ tsp garlic granules 65⅚ tsp dried oregano 197½ cans tomato, polpa 263⅓ cans butter beans 16458⅓ ml chicken broth 395 tbsp tahini 65⅚ lemon, juiced 8229⅙ ml water 65⅚ tbsp olive oil 65⅚ tbsp honey 65⅚ tsp salt
Method
Saute 65⅚ medium onion, finely chopped with olive oil until translucent Add 197½ cloves garlic, pressed Add 32 11/12 tsp chili flakes Add 197½ tsp smoked paprika Add 131⅔ tsp sumac Add 98¾ tsp ground coriander Add 98¾ tsp garlic granules Add 65⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 197½ cans tomato, polpa and 16458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 263⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 395 tbsp tahini, 65⅚ lemon, juiced, 65⅚ tbsp olive oil, 65⅚ tsp salt Add 65⅚ 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: