Serves: - 713 +
Ingredients
118⅚ medium onion, finely chopped 356½ cloves garlic, pressed 59 5/12 tsp chili flakes 356½ tsp smoked paprika 237⅔ tsp sumac 178¼ tsp ground coriander 178¼ tsp garlic granules 118⅚ tsp dried oregano 356½ cans tomato, polpa 475⅓ cans butter beans 29708⅓ ml chicken broth 713 tbsp tahini 118⅚ lemon, juiced 14854⅙ ml water 118⅚ tbsp olive oil 118⅚ tbsp honey 118⅚ tsp salt
Method
Saute 118⅚ medium onion, finely chopped with olive oil until translucent Add 356½ cloves garlic, pressed Add 59 5/12 tsp chili flakes Add 356½ tsp smoked paprika Add 237⅔ tsp sumac Add 178¼ tsp ground coriander Add 178¼ tsp garlic granules Add 118⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 356½ cans tomato, polpa and 29708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 475⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 713 tbsp tahini, 118⅚ lemon, juiced, 118⅚ tbsp olive oil, 118⅚ tsp salt Add 118⅚ 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: