Serves: - 917 +
Ingredients
152⅚ medium onion, finely chopped 458½ cloves garlic, pressed 76 5/12 tsp chili flakes 458½ tsp smoked paprika 305⅔ tsp sumac 229¼ tsp ground coriander 229¼ tsp garlic granules 152⅚ tsp dried oregano 458½ cans tomato, polpa 611⅓ cans butter beans 38208⅓ ml chicken broth 917 tbsp tahini 152⅚ lemon, juiced 19104⅙ ml water 152⅚ tbsp olive oil 152⅚ tbsp honey 152⅚ tsp salt
Method
Saute 152⅚ medium onion, finely chopped with olive oil until translucent Add 458½ cloves garlic, pressed Add 76 5/12 tsp chili flakes Add 458½ tsp smoked paprika Add 305⅔ tsp sumac Add 229¼ tsp ground coriander Add 229¼ tsp garlic granules Add 152⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 458½ cans tomato, polpa and 38208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 611⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 917 tbsp tahini, 152⅚ lemon, juiced, 152⅚ tbsp olive oil, 152⅚ tsp salt Add 152⅚ 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: