Serves: - 724 +
Ingredients
120⅔ medium onion, finely chopped 362 cloves garlic, pressed 60⅓ tsp chili flakes 362 tsp smoked paprika 241⅓ tsp sumac 181 tsp ground coriander 181 tsp garlic granules 120⅔ tsp dried oregano 362 cans tomato, polpa 482⅔ cans butter beans 30166⅔ ml chicken broth 724 tbsp tahini 120⅔ lemon, juiced 15083⅓ ml water 120⅔ tbsp olive oil 120⅔ tbsp honey 120⅔ tsp salt
Method
Saute 120⅔ medium onion, finely chopped with olive oil until translucent Add 362 cloves garlic, pressed Add 60⅓ tsp chili flakes Add 362 tsp smoked paprika Add 241⅓ tsp sumac Add 181 tsp ground coriander Add 181 tsp garlic granules Add 120⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 362 cans tomato, polpa and 30166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 482⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 724 tbsp tahini, 120⅔ lemon, juiced, 120⅔ tbsp olive oil, 120⅔ tsp salt Add 120⅔ 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: