Serves: - 505 +
Ingredients
84⅙ medium onion, finely chopped 252½ cloves garlic, pressed 42 1/12 tsp chili flakes 252½ tsp smoked paprika 168⅓ tsp sumac 126¼ tsp ground coriander 126¼ tsp garlic granules 84⅙ tsp dried oregano 252½ cans tomato, polpa 336⅔ cans butter beans 21041⅔ ml chicken broth 505 tbsp tahini 84⅙ lemon, juiced 10520⅚ ml water 84⅙ tbsp olive oil 84⅙ tbsp honey 84⅙ tsp salt
Method
Saute 84⅙ medium onion, finely chopped with olive oil until translucent Add 252½ cloves garlic, pressed Add 42 1/12 tsp chili flakes Add 252½ tsp smoked paprika Add 168⅓ tsp sumac Add 126¼ tsp ground coriander Add 126¼ tsp garlic granules Add 84⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 252½ cans tomato, polpa and 21041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 336⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 505 tbsp tahini, 84⅙ lemon, juiced, 84⅙ tbsp olive oil, 84⅙ tsp salt Add 84⅙ 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: