Serves: - 472 +
Ingredients
78⅔ medium onion, finely chopped 236 cloves garlic, pressed 39⅓ tsp chili flakes 236 tsp smoked paprika 157⅓ tsp sumac 118 tsp ground coriander 118 tsp garlic granules 78⅔ tsp dried oregano 236 cans tomato, polpa 314⅔ cans butter beans 19666⅔ ml chicken broth 472 tbsp tahini 78⅔ lemon, juiced 9833⅓ ml water 78⅔ tbsp olive oil 78⅔ tbsp honey 78⅔ tsp salt
Method
Saute 78⅔ medium onion, finely chopped with olive oil until translucent Add 236 cloves garlic, pressed Add 39⅓ tsp chili flakes Add 236 tsp smoked paprika Add 157⅓ tsp sumac Add 118 tsp ground coriander Add 118 tsp garlic granules Add 78⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 236 cans tomato, polpa and 19666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 314⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 472 tbsp tahini, 78⅔ lemon, juiced, 78⅔ tbsp olive oil, 78⅔ tsp salt Add 78⅔ 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: