Serves: - 699 +
Ingredients
116½ medium onion, finely chopped 349½ cloves garlic, pressed 58¼ tsp chili flakes 349½ tsp smoked paprika 233 tsp sumac 174¾ tsp ground coriander 174¾ tsp garlic granules 116½ tsp dried oregano 349½ cans tomato, polpa 466 cans butter beans 29125 ml chicken broth 699 tbsp tahini 116½ lemon, juiced 14562½ ml water 116½ tbsp olive oil 116½ tbsp honey 116½ tsp salt
Method
Saute 116½ medium onion, finely chopped with olive oil until translucent Add 349½ cloves garlic, pressed Add 58¼ tsp chili flakes Add 349½ tsp smoked paprika Add 233 tsp sumac Add 174¾ tsp ground coriander Add 174¾ tsp garlic granules Add 116½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 349½ cans tomato, polpa and 29125 ml chicken broth Simmer 20 minutes, partially covered Add 466 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 699 tbsp tahini, 116½ lemon, juiced, 116½ tbsp olive oil, 116½ tsp salt Add 116½ 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: