Serves: - 438 +
Ingredients
73 medium onion, finely chopped 219 cloves garlic, pressed 36½ tsp chili flakes 219 tsp smoked paprika 146 tsp sumac 109½ tsp ground coriander 109½ tsp garlic granules 73 tsp dried oregano 219 cans tomato, polpa 292 cans butter beans 18250 ml chicken broth 438 tbsp tahini 73 lemon, juiced 9125 ml water 73 tbsp olive oil 73 tbsp honey 73 tsp salt
Method
Saute 73 medium onion, finely chopped with olive oil until translucent Add 219 cloves garlic, pressed Add 36½ tsp chili flakes Add 219 tsp smoked paprika Add 146 tsp sumac Add 109½ tsp ground coriander Add 109½ tsp garlic granules Add 73 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 219 cans tomato, polpa and 18250 ml chicken broth Simmer 20 minutes, partially covered Add 292 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 438 tbsp tahini, 73 lemon, juiced, 73 tbsp olive oil, 73 tsp salt Add 73 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: