Serves: - 102 +
Ingredients
17 medium onion, finely chopped 51 cloves garlic, pressed 8½ tsp chili flakes 51 tsp smoked paprika 34 tsp sumac 25½ tsp ground coriander 25½ tsp garlic granules 17 tsp dried oregano 51 cans tomato, polpa 68 cans butter beans 4250 ml chicken broth 102 tbsp tahini 17 lemon, juiced 2125 ml water 17 tbsp olive oil 17 tbsp honey 17 tsp salt
Method
Saute 17 medium onion, finely chopped with olive oil until translucent Add 51 cloves garlic, pressed Add 8½ tsp chili flakes Add 51 tsp smoked paprika Add 34 tsp sumac Add 25½ tsp ground coriander Add 25½ tsp garlic granules Add 17 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 51 cans tomato, polpa and 4250 ml chicken broth Simmer 20 minutes, partially covered Add 68 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 102 tbsp tahini, 17 lemon, juiced, 17 tbsp olive oil, 17 tsp salt Add 17 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
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