Serves: - 425 +
Ingredients
70⅚ medium onion, finely chopped 212½ cloves garlic, pressed 35 5/12 tsp chili flakes 212½ tsp smoked paprika 141⅔ tsp sumac 106¼ tsp ground coriander 106¼ tsp garlic granules 70⅚ tsp dried oregano 212½ cans tomato, polpa 283⅓ cans butter beans 17708⅓ ml chicken broth 425 tbsp tahini 70⅚ lemon, juiced 8854⅙ ml water 70⅚ tbsp olive oil 70⅚ tbsp honey 70⅚ tsp salt
Method
Saute 70⅚ medium onion, finely chopped with olive oil until translucent Add 212½ cloves garlic, pressed Add 35 5/12 tsp chili flakes Add 212½ tsp smoked paprika Add 141⅔ tsp sumac Add 106¼ tsp ground coriander Add 106¼ tsp garlic granules Add 70⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 212½ cans tomato, polpa and 17708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 283⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 425 tbsp tahini, 70⅚ lemon, juiced, 70⅚ tbsp olive oil, 70⅚ tsp salt Add 70⅚ 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: