Serves: - 88 +
Ingredients
14⅔ medium onion, finely chopped 44 cloves garlic, pressed 7⅓ tsp chili flakes 44 tsp smoked paprika 29⅓ tsp sumac 22 tsp ground coriander 22 tsp garlic granules 14⅔ tsp dried oregano 44 cans tomato, polpa 58⅔ cans butter beans 3666⅔ ml chicken broth 88 tbsp tahini 14⅔ lemon, juiced 1833⅓ ml water 14⅔ tbsp olive oil 14⅔ tbsp honey 14⅔ tsp salt
Method
Saute 14⅔ medium onion, finely chopped with olive oil until translucent Add 44 cloves garlic, pressed Add 7⅓ tsp chili flakes Add 44 tsp smoked paprika Add 29⅓ tsp sumac Add 22 tsp ground coriander Add 22 tsp garlic granules Add 14⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 44 cans tomato, polpa and 3666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 58⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 88 tbsp tahini, 14⅔ lemon, juiced, 14⅔ tbsp olive oil, 14⅔ tsp salt Add 14⅔ 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: