Serves: - 516 +
Ingredients
86 medium onion, finely chopped 258 cloves garlic, pressed 43 tsp chili flakes 258 tsp smoked paprika 172 tsp sumac 129 tsp ground coriander 129 tsp garlic granules 86 tsp dried oregano 258 cans tomato, polpa 344 cans butter beans 21500 ml chicken broth 516 tbsp tahini 86 lemon, juiced 10750 ml water 86 tbsp olive oil 86 tbsp honey 86 tsp salt
Method
Saute 86 medium onion, finely chopped with olive oil until translucent Add 258 cloves garlic, pressed Add 43 tsp chili flakes Add 258 tsp smoked paprika Add 172 tsp sumac Add 129 tsp ground coriander Add 129 tsp garlic granules Add 86 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 258 cans tomato, polpa and 21500 ml chicken broth Simmer 20 minutes, partially covered Add 344 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 516 tbsp tahini, 86 lemon, juiced, 86 tbsp olive oil, 86 tsp salt Add 86 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: