Serves: - 705 +
Ingredients
117½ medium onion, finely chopped 352½ cloves garlic, pressed 58¾ tsp chili flakes 352½ tsp smoked paprika 235 tsp sumac 176¼ tsp ground coriander 176¼ tsp garlic granules 117½ tsp dried oregano 352½ cans tomato, polpa 470 cans butter beans 29375 ml chicken broth 705 tbsp tahini 117½ lemon, juiced 14687½ ml water 117½ tbsp olive oil 117½ tbsp honey 117½ tsp salt
Method
Saute 117½ medium onion, finely chopped with olive oil until translucent Add 352½ cloves garlic, pressed Add 58¾ tsp chili flakes Add 352½ tsp smoked paprika Add 235 tsp sumac Add 176¼ tsp ground coriander Add 176¼ tsp garlic granules Add 117½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 352½ cans tomato, polpa and 29375 ml chicken broth Simmer 20 minutes, partially covered Add 470 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 705 tbsp tahini, 117½ lemon, juiced, 117½ tbsp olive oil, 117½ tsp salt Add 117½ 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: