Serves: - 503 +
Ingredients
83⅚ medium onion, finely chopped 251½ cloves garlic, pressed 41 11/12 tsp chili flakes 251½ tsp smoked paprika 167⅔ tsp sumac 125¾ tsp ground coriander 125¾ tsp garlic granules 83⅚ tsp dried oregano 251½ cans tomato, polpa 335⅓ cans butter beans 20958⅓ ml chicken broth 503 tbsp tahini 83⅚ lemon, juiced 10479⅙ ml water 83⅚ tbsp olive oil 83⅚ tbsp honey 83⅚ tsp salt
Method
Saute 83⅚ medium onion, finely chopped with olive oil until translucent Add 251½ cloves garlic, pressed Add 41 11/12 tsp chili flakes Add 251½ tsp smoked paprika Add 167⅔ tsp sumac Add 125¾ tsp ground coriander Add 125¾ tsp garlic granules Add 83⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 251½ cans tomato, polpa and 20958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 335⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 503 tbsp tahini, 83⅚ lemon, juiced, 83⅚ tbsp olive oil, 83⅚ tsp salt Add 83⅚ 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: