Serves: - 427 +
Ingredients
71⅙ medium onion, finely chopped 213½ cloves garlic, pressed 35 7/12 tsp chili flakes 213½ tsp smoked paprika 142⅓ tsp sumac 106¾ tsp ground coriander 106¾ tsp garlic granules 71⅙ tsp dried oregano 213½ cans tomato, polpa 284⅔ cans butter beans 17791⅔ ml chicken broth 427 tbsp tahini 71⅙ lemon, juiced 8895⅚ ml water 71⅙ tbsp olive oil 71⅙ tbsp honey 71⅙ tsp salt
Method
Saute 71⅙ medium onion, finely chopped with olive oil until translucent Add 213½ cloves garlic, pressed Add 35 7/12 tsp chili flakes Add 213½ tsp smoked paprika Add 142⅓ tsp sumac Add 106¾ tsp ground coriander Add 106¾ tsp garlic granules Add 71⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 213½ cans tomato, polpa and 17791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 284⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 427 tbsp tahini, 71⅙ lemon, juiced, 71⅙ tbsp olive oil, 71⅙ tsp salt Add 71⅙ 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: