Serves: - 763 +
Ingredients
127⅙ medium onion, finely chopped 381½ cloves garlic, pressed 63 7/12 tsp chili flakes 381½ tsp smoked paprika 254⅓ tsp sumac 190¾ tsp ground coriander 190¾ tsp garlic granules 127⅙ tsp dried oregano 381½ cans tomato, polpa 508⅔ cans butter beans 31791⅔ ml chicken broth 763 tbsp tahini 127⅙ lemon, juiced 15895⅚ ml water 127⅙ tbsp olive oil 127⅙ tbsp honey 127⅙ tsp salt
Method
Saute 127⅙ medium onion, finely chopped with olive oil until translucent Add 381½ cloves garlic, pressed Add 63 7/12 tsp chili flakes Add 381½ tsp smoked paprika Add 254⅓ tsp sumac Add 190¾ tsp ground coriander Add 190¾ tsp garlic granules Add 127⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 381½ cans tomato, polpa and 31791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 508⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 763 tbsp tahini, 127⅙ lemon, juiced, 127⅙ tbsp olive oil, 127⅙ tsp salt Add 127⅙ 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: