Serves: - 469 +
Ingredients
78⅙ medium onion, finely chopped 234½ cloves garlic, pressed 39 1/12 tsp chili flakes 234½ tsp smoked paprika 156⅓ tsp sumac 117¼ tsp ground coriander 117¼ tsp garlic granules 78⅙ tsp dried oregano 234½ cans tomato, polpa 312⅔ cans butter beans 19541⅔ ml chicken broth 469 tbsp tahini 78⅙ lemon, juiced 9770⅚ ml water 78⅙ tbsp olive oil 78⅙ tbsp honey 78⅙ tsp salt
Method
Saute 78⅙ medium onion, finely chopped with olive oil until translucent Add 234½ cloves garlic, pressed Add 39 1/12 tsp chili flakes Add 234½ tsp smoked paprika Add 156⅓ tsp sumac Add 117¼ tsp ground coriander Add 117¼ tsp garlic granules Add 78⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 234½ cans tomato, polpa and 19541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 312⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 469 tbsp tahini, 78⅙ lemon, juiced, 78⅙ tbsp olive oil, 78⅙ tsp salt Add 78⅙ 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: