Serves: - 423 +
Ingredients
70½ medium onion, finely chopped 211½ cloves garlic, pressed 35¼ tsp chili flakes 211½ tsp smoked paprika 141 tsp sumac 105¾ tsp ground coriander 105¾ tsp garlic granules 70½ tsp dried oregano 211½ cans tomato, polpa 282 cans butter beans 17625 ml chicken broth 423 tbsp tahini 70½ lemon, juiced 8812½ ml water 70½ tbsp olive oil 70½ tbsp honey 70½ tsp salt
Method
Saute 70½ medium onion, finely chopped with olive oil until translucent Add 211½ cloves garlic, pressed Add 35¼ tsp chili flakes Add 211½ tsp smoked paprika Add 141 tsp sumac Add 105¾ tsp ground coriander Add 105¾ tsp garlic granules Add 70½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 211½ cans tomato, polpa and 17625 ml chicken broth Simmer 20 minutes, partially covered Add 282 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 423 tbsp tahini, 70½ lemon, juiced, 70½ tbsp olive oil, 70½ tsp salt Add 70½ 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: