Serves: - 863 +
Ingredients
143⅚ medium onion, finely chopped 431½ cloves garlic, pressed 71 11/12 tsp chili flakes 431½ tsp smoked paprika 287⅔ tsp sumac 215¾ tsp ground coriander 215¾ tsp garlic granules 143⅚ tsp dried oregano 431½ cans tomato, polpa 575⅓ cans butter beans 35958⅓ ml chicken broth 863 tbsp tahini 143⅚ lemon, juiced 17979⅙ ml water 143⅚ tbsp olive oil 143⅚ tbsp honey 143⅚ tsp salt
Method
Saute 143⅚ medium onion, finely chopped with olive oil until translucent Add 431½ cloves garlic, pressed Add 71 11/12 tsp chili flakes Add 431½ tsp smoked paprika Add 287⅔ tsp sumac Add 215¾ tsp ground coriander Add 215¾ tsp garlic granules Add 143⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 431½ cans tomato, polpa and 35958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 575⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 863 tbsp tahini, 143⅚ lemon, juiced, 143⅚ tbsp olive oil, 143⅚ tsp salt Add 143⅚ 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: