Serves: - 721 +
Ingredients
120⅙ medium onion, finely chopped 360½ cloves garlic, pressed 60 1/12 tsp chili flakes 360½ tsp smoked paprika 240⅓ tsp sumac 180¼ tsp ground coriander 180¼ tsp garlic granules 120⅙ tsp dried oregano 360½ cans tomato, polpa 480⅔ cans butter beans 30041⅔ ml chicken broth 721 tbsp tahini 120⅙ lemon, juiced 15020⅚ ml water 120⅙ tbsp olive oil 120⅙ tbsp honey 120⅙ tsp salt
Method
Saute 120⅙ medium onion, finely chopped with olive oil until translucent Add 360½ cloves garlic, pressed Add 60 1/12 tsp chili flakes Add 360½ tsp smoked paprika Add 240⅓ tsp sumac Add 180¼ tsp ground coriander Add 180¼ tsp garlic granules Add 120⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 360½ cans tomato, polpa and 30041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 480⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 721 tbsp tahini, 120⅙ lemon, juiced, 120⅙ tbsp olive oil, 120⅙ tsp salt Add 120⅙ 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: