Serves: - 647 +
Ingredients
107⅚ medium onion, finely chopped 323½ cloves garlic, pressed 53 11/12 tsp chili flakes 323½ tsp smoked paprika 215⅔ tsp sumac 161¾ tsp ground coriander 161¾ tsp garlic granules 107⅚ tsp dried oregano 323½ cans tomato, polpa 431⅓ cans butter beans 26958⅓ ml chicken broth 647 tbsp tahini 107⅚ lemon, juiced 13479⅙ ml water 107⅚ tbsp olive oil 107⅚ tbsp honey 107⅚ tsp salt
Method
Saute 107⅚ medium onion, finely chopped with olive oil until translucent Add 323½ cloves garlic, pressed Add 53 11/12 tsp chili flakes Add 323½ tsp smoked paprika Add 215⅔ tsp sumac Add 161¾ tsp ground coriander Add 161¾ tsp garlic granules Add 107⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 323½ cans tomato, polpa and 26958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 431⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 647 tbsp tahini, 107⅚ lemon, juiced, 107⅚ tbsp olive oil, 107⅚ tsp salt Add 107⅚ 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: