Serves: - 491 +
Ingredients
81⅚ medium onion, finely chopped 245½ cloves garlic, pressed 40 11/12 tsp chili flakes 245½ tsp smoked paprika 163⅔ tsp sumac 122¾ tsp ground coriander 122¾ tsp garlic granules 81⅚ tsp dried oregano 245½ cans tomato, polpa 327⅓ cans butter beans 20458⅓ ml chicken broth 491 tbsp tahini 81⅚ lemon, juiced 10229⅙ ml water 81⅚ tbsp olive oil 81⅚ tbsp honey 81⅚ tsp salt
Method
Saute 81⅚ medium onion, finely chopped with olive oil until translucent Add 245½ cloves garlic, pressed Add 40 11/12 tsp chili flakes Add 245½ tsp smoked paprika Add 163⅔ tsp sumac Add 122¾ tsp ground coriander Add 122¾ tsp garlic granules Add 81⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 245½ cans tomato, polpa and 20458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 327⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 491 tbsp tahini, 81⅚ lemon, juiced, 81⅚ tbsp olive oil, 81⅚ tsp salt Add 81⅚ 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: