Serves: - 573 +
Ingredients
95½ medium onion, finely chopped 286½ cloves garlic, pressed 47¾ tsp chili flakes 286½ tsp smoked paprika 191 tsp sumac 143¼ tsp ground coriander 143¼ tsp garlic granules 95½ tsp dried oregano 286½ cans tomato, polpa 382 cans butter beans 23875 ml chicken broth 573 tbsp tahini 95½ lemon, juiced 11937½ ml water 95½ tbsp olive oil 95½ tbsp honey 95½ tsp salt
Method
Saute 95½ medium onion, finely chopped with olive oil until translucent Add 286½ cloves garlic, pressed Add 47¾ tsp chili flakes Add 286½ tsp smoked paprika Add 191 tsp sumac Add 143¼ tsp ground coriander Add 143¼ tsp garlic granules Add 95½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 286½ cans tomato, polpa and 23875 ml chicken broth Simmer 20 minutes, partially covered Add 382 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 573 tbsp tahini, 95½ lemon, juiced, 95½ tbsp olive oil, 95½ tsp salt Add 95½ 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: