Serves: - 567 +
Ingredients
94½ medium onion, finely chopped 283½ cloves garlic, pressed 47¼ tsp chili flakes 283½ tsp smoked paprika 189 tsp sumac 141¾ tsp ground coriander 141¾ tsp garlic granules 94½ tsp dried oregano 283½ cans tomato, polpa 378 cans butter beans 23625 ml chicken broth 567 tbsp tahini 94½ lemon, juiced 11812½ ml water 94½ tbsp olive oil 94½ tbsp honey 94½ tsp salt
Method
Saute 94½ medium onion, finely chopped with olive oil until translucent Add 283½ cloves garlic, pressed Add 47¼ tsp chili flakes Add 283½ tsp smoked paprika Add 189 tsp sumac Add 141¾ tsp ground coriander Add 141¾ tsp garlic granules Add 94½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 283½ cans tomato, polpa and 23625 ml chicken broth Simmer 20 minutes, partially covered Add 378 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 567 tbsp tahini, 94½ lemon, juiced, 94½ tbsp olive oil, 94½ tsp salt Add 94½ 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: