Serves: - 853 +
Ingredients
142⅙ medium onion, finely chopped 426½ cloves garlic, pressed 71 1/12 tsp chili flakes 426½ tsp smoked paprika 284⅓ tsp sumac 213¼ tsp ground coriander 213¼ tsp garlic granules 142⅙ tsp dried oregano 426½ cans tomato, polpa 568⅔ cans butter beans 35541⅔ ml chicken broth 853 tbsp tahini 142⅙ lemon, juiced 17770⅚ ml water 142⅙ tbsp olive oil 142⅙ tbsp honey 142⅙ tsp salt
Method
Saute 142⅙ medium onion, finely chopped with olive oil until translucent Add 426½ cloves garlic, pressed Add 71 1/12 tsp chili flakes Add 426½ tsp smoked paprika Add 284⅓ tsp sumac Add 213¼ tsp ground coriander Add 213¼ tsp garlic granules Add 142⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 426½ cans tomato, polpa and 35541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 568⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 853 tbsp tahini, 142⅙ lemon, juiced, 142⅙ tbsp olive oil, 142⅙ tsp salt Add 142⅙ 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: