Serves: - 41 +
Ingredients
6⅚ medium onion, finely chopped 20½ cloves garlic, pressed 3 5/12 tsp chili flakes 20½ tsp smoked paprika 13⅔ tsp sumac 10¼ tsp ground coriander 10¼ tsp garlic granules 6⅚ tsp dried oregano 20½ cans tomato, polpa 27⅓ cans butter beans 1708⅓ ml chicken broth 41 tbsp tahini 6⅚ lemon, juiced 854⅙ ml water 6⅚ tbsp olive oil 6⅚ tbsp honey 6⅚ tsp salt
Method
Saute 6⅚ medium onion, finely chopped with olive oil until translucent Add 20½ cloves garlic, pressed Add 3 5/12 tsp chili flakes Add 20½ tsp smoked paprika Add 13⅔ tsp sumac Add 10¼ tsp ground coriander Add 10¼ tsp garlic granules Add 6⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 20½ cans tomato, polpa and 1708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 27⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 41 tbsp tahini, 6⅚ lemon, juiced, 6⅚ tbsp olive oil, 6⅚ tsp salt Add 6⅚ 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: