Serves: - 929 +
Ingredients
154⅚ medium onion, finely chopped 464½ cloves garlic, pressed 77 5/12 tsp chili flakes 464½ tsp smoked paprika 309⅔ tsp sumac 232¼ tsp ground coriander 232¼ tsp garlic granules 154⅚ tsp dried oregano 464½ cans tomato, polpa 619⅓ cans butter beans 38708⅓ ml chicken broth 929 tbsp tahini 154⅚ lemon, juiced 19354⅙ ml water 154⅚ tbsp olive oil 154⅚ tbsp honey 154⅚ tsp salt
Method
Saute 154⅚ medium onion, finely chopped with olive oil until translucent Add 464½ cloves garlic, pressed Add 77 5/12 tsp chili flakes Add 464½ tsp smoked paprika Add 309⅔ tsp sumac Add 232¼ tsp ground coriander Add 232¼ tsp garlic granules Add 154⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 464½ cans tomato, polpa and 38708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 619⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 929 tbsp tahini, 154⅚ lemon, juiced, 154⅚ tbsp olive oil, 154⅚ tsp salt Add 154⅚ 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: