Serves: - 903 +
Ingredients
150½ medium onion, finely chopped 451½ cloves garlic, pressed 75¼ tsp chili flakes 451½ tsp smoked paprika 301 tsp sumac 225¾ tsp ground coriander 225¾ tsp garlic granules 150½ tsp dried oregano 451½ cans tomato, polpa 602 cans butter beans 37625 ml chicken broth 903 tbsp tahini 150½ lemon, juiced 18812½ ml water 150½ tbsp olive oil 150½ tbsp honey 150½ tsp salt
Method
Saute 150½ medium onion, finely chopped with olive oil until translucent Add 451½ cloves garlic, pressed Add 75¼ tsp chili flakes Add 451½ tsp smoked paprika Add 301 tsp sumac Add 225¾ tsp ground coriander Add 225¾ tsp garlic granules Add 150½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 451½ cans tomato, polpa and 37625 ml chicken broth Simmer 20 minutes, partially covered Add 602 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 903 tbsp tahini, 150½ lemon, juiced, 150½ tbsp olive oil, 150½ tsp salt Add 150½ 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: