Serves: - 633 +
Ingredients
105½ medium onion, finely chopped 316½ cloves garlic, pressed 52¾ tsp chili flakes 316½ tsp smoked paprika 211 tsp sumac 158¼ tsp ground coriander 158¼ tsp garlic granules 105½ tsp dried oregano 316½ cans tomato, polpa 422 cans butter beans 26375 ml chicken broth 633 tbsp tahini 105½ lemon, juiced 13187½ ml water 105½ tbsp olive oil 105½ tbsp honey 105½ tsp salt
Method
Saute 105½ medium onion, finely chopped with olive oil until translucent Add 316½ cloves garlic, pressed Add 52¾ tsp chili flakes Add 316½ tsp smoked paprika Add 211 tsp sumac Add 158¼ tsp ground coriander Add 158¼ tsp garlic granules Add 105½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 316½ cans tomato, polpa and 26375 ml chicken broth Simmer 20 minutes, partially covered Add 422 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 633 tbsp tahini, 105½ lemon, juiced, 105½ tbsp olive oil, 105½ tsp salt Add 105½ 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: