Serves: - 995 +
Ingredients
165⅚ medium onion, finely chopped 497½ cloves garlic, pressed 82 11/12 tsp chili flakes 497½ tsp smoked paprika 331⅔ tsp sumac 248¾ tsp ground coriander 248¾ tsp garlic granules 165⅚ tsp dried oregano 497½ cans tomato, polpa 663⅓ cans butter beans 41458⅓ ml chicken broth 995 tbsp tahini 165⅚ lemon, juiced 20729⅙ ml water 165⅚ tbsp olive oil 165⅚ tbsp honey 165⅚ tsp salt
Method
Saute 165⅚ medium onion, finely chopped with olive oil until translucent Add 497½ cloves garlic, pressed Add 82 11/12 tsp chili flakes Add 497½ tsp smoked paprika Add 331⅔ tsp sumac Add 248¾ tsp ground coriander Add 248¾ tsp garlic granules Add 165⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 497½ cans tomato, polpa and 41458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 663⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 995 tbsp tahini, 165⅚ lemon, juiced, 165⅚ tbsp olive oil, 165⅚ tsp salt Add 165⅚ 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: