Serves: - 493 +
Ingredients
82⅙ medium onion, finely chopped 246½ cloves garlic, pressed 41 1/12 tsp chili flakes 246½ tsp smoked paprika 164⅓ tsp sumac 123¼ tsp ground coriander 123¼ tsp garlic granules 82⅙ tsp dried oregano 246½ cans tomato, polpa 328⅔ cans butter beans 20541⅔ ml chicken broth 493 tbsp tahini 82⅙ lemon, juiced 10270⅚ ml water 82⅙ tbsp olive oil 82⅙ tbsp honey 82⅙ tsp salt
Method
Saute 82⅙ medium onion, finely chopped with olive oil until translucent Add 246½ cloves garlic, pressed Add 41 1/12 tsp chili flakes Add 246½ tsp smoked paprika Add 164⅓ tsp sumac Add 123¼ tsp ground coriander Add 123¼ tsp garlic granules Add 82⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 246½ cans tomato, polpa and 20541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 328⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 493 tbsp tahini, 82⅙ lemon, juiced, 82⅙ tbsp olive oil, 82⅙ tsp salt Add 82⅙ 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: