Serves: - 94 +
Ingredients
15⅔ medium onion, finely chopped 47 cloves garlic, pressed 7⅚ tsp chili flakes 47 tsp smoked paprika 31⅓ tsp sumac 23½ tsp ground coriander 23½ tsp garlic granules 15⅔ tsp dried oregano 47 cans tomato, polpa 62⅔ cans butter beans 3916⅔ ml chicken broth 94 tbsp tahini 15⅔ lemon, juiced 1958⅓ ml water 15⅔ tbsp olive oil 15⅔ tbsp honey 15⅔ tsp salt
Method
Saute 15⅔ medium onion, finely chopped with olive oil until translucent Add 47 cloves garlic, pressed Add 7⅚ tsp chili flakes Add 47 tsp smoked paprika Add 31⅓ tsp sumac Add 23½ tsp ground coriander Add 23½ tsp garlic granules Add 15⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 47 cans tomato, polpa and 3916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 62⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 94 tbsp tahini, 15⅔ lemon, juiced, 15⅔ tbsp olive oil, 15⅔ tsp salt Add 15⅔ 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: