Serves: - 679 +
Ingredients
113⅙ medium onion, finely chopped 339½ cloves garlic, pressed 56 7/12 tsp chili flakes 339½ tsp smoked paprika 226⅓ tsp sumac 169¾ tsp ground coriander 169¾ tsp garlic granules 113⅙ tsp dried oregano 339½ cans tomato, polpa 452⅔ cans butter beans 28291⅔ ml chicken broth 679 tbsp tahini 113⅙ lemon, juiced 14145⅚ ml water 113⅙ tbsp olive oil 113⅙ tbsp honey 113⅙ tsp salt
Method
Saute 113⅙ medium onion, finely chopped with olive oil until translucent Add 339½ cloves garlic, pressed Add 56 7/12 tsp chili flakes Add 339½ tsp smoked paprika Add 226⅓ tsp sumac Add 169¾ tsp ground coriander Add 169¾ tsp garlic granules Add 113⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 339½ cans tomato, polpa and 28291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 452⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 679 tbsp tahini, 113⅙ lemon, juiced, 113⅙ tbsp olive oil, 113⅙ tsp salt Add 113⅙ 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: