Serves: - 89 +
Ingredients
14⅚ medium onion, finely chopped 44½ cloves garlic, pressed 7 5/12 tsp chili flakes 44½ tsp smoked paprika 29⅔ tsp sumac 22¼ tsp ground coriander 22¼ tsp garlic granules 14⅚ tsp dried oregano 44½ cans tomato, polpa 59⅓ cans butter beans 3708⅓ ml chicken broth 89 tbsp tahini 14⅚ lemon, juiced 1854⅙ ml water 14⅚ tbsp olive oil 14⅚ tbsp honey 14⅚ tsp salt
Method
Saute 14⅚ medium onion, finely chopped with olive oil until translucent Add 44½ cloves garlic, pressed Add 7 5/12 tsp chili flakes Add 44½ tsp smoked paprika Add 29⅔ tsp sumac Add 22¼ tsp ground coriander Add 22¼ tsp garlic granules Add 14⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 44½ cans tomato, polpa and 3708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 59⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 89 tbsp tahini, 14⅚ lemon, juiced, 14⅚ tbsp olive oil, 14⅚ tsp salt Add 14⅚ 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: