Serves: - 545 +
Ingredients
90⅚ medium onion, finely chopped 272½ cloves garlic, pressed 45 5/12 tsp chili flakes 272½ tsp smoked paprika 181⅔ tsp sumac 136¼ tsp ground coriander 136¼ tsp garlic granules 90⅚ tsp dried oregano 272½ cans tomato, polpa 363⅓ cans butter beans 22708⅓ ml chicken broth 545 tbsp tahini 90⅚ lemon, juiced 11354⅙ ml water 90⅚ tbsp olive oil 90⅚ tbsp honey 90⅚ tsp salt
Method
Saute 90⅚ medium onion, finely chopped with olive oil until translucent Add 272½ cloves garlic, pressed Add 45 5/12 tsp chili flakes Add 272½ tsp smoked paprika Add 181⅔ tsp sumac Add 136¼ tsp ground coriander Add 136¼ tsp garlic granules Add 90⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 272½ cans tomato, polpa and 22708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 363⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 545 tbsp tahini, 90⅚ lemon, juiced, 90⅚ tbsp olive oil, 90⅚ tsp salt Add 90⅚ 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: