Serves: - 579 +
Ingredients
96½ medium onion, finely chopped 289½ cloves garlic, pressed 48¼ tsp chili flakes 289½ tsp smoked paprika 193 tsp sumac 144¾ tsp ground coriander 144¾ tsp garlic granules 96½ tsp dried oregano 289½ cans tomato, polpa 386 cans butter beans 24125 ml chicken broth 579 tbsp tahini 96½ lemon, juiced 12062½ ml water 96½ tbsp olive oil 96½ tbsp honey 96½ tsp salt
Method
Saute 96½ medium onion, finely chopped with olive oil until translucent Add 289½ cloves garlic, pressed Add 48¼ tsp chili flakes Add 289½ tsp smoked paprika Add 193 tsp sumac Add 144¾ tsp ground coriander Add 144¾ tsp garlic granules Add 96½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 289½ cans tomato, polpa and 24125 ml chicken broth Simmer 20 minutes, partially covered Add 386 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 579 tbsp tahini, 96½ lemon, juiced, 96½ tbsp olive oil, 96½ tsp salt Add 96½ 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: