Serves: - 855 +
Ingredients
142½ medium onion, finely chopped 427½ cloves garlic, pressed 71¼ tsp chili flakes 427½ tsp smoked paprika 285 tsp sumac 213¾ tsp ground coriander 213¾ tsp garlic granules 142½ tsp dried oregano 427½ cans tomato, polpa 570 cans butter beans 35625 ml chicken broth 855 tbsp tahini 142½ lemon, juiced 17812½ ml water 142½ tbsp olive oil 142½ tbsp honey 142½ tsp salt
Method
Saute 142½ medium onion, finely chopped with olive oil until translucent Add 427½ cloves garlic, pressed Add 71¼ tsp chili flakes Add 427½ tsp smoked paprika Add 285 tsp sumac Add 213¾ tsp ground coriander Add 213¾ tsp garlic granules Add 142½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 427½ cans tomato, polpa and 35625 ml chicken broth Simmer 20 minutes, partially covered Add 570 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 855 tbsp tahini, 142½ lemon, juiced, 142½ tbsp olive oil, 142½ tsp salt Add 142½ 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: