Serves: - 105 +
Ingredients
17½ medium onion, finely chopped 52½ cloves garlic, pressed 8¾ tsp chili flakes 52½ tsp smoked paprika 35 tsp sumac 26¼ tsp ground coriander 26¼ tsp garlic granules 17½ tsp dried oregano 52½ cans tomato, polpa 70 cans butter beans 4375 ml chicken broth 105 tbsp tahini 17½ lemon, juiced 2187½ ml water 17½ tbsp olive oil 17½ tbsp honey 17½ tsp salt
Method
Saute 17½ medium onion, finely chopped with olive oil until translucent Add 52½ cloves garlic, pressed Add 8¾ tsp chili flakes Add 52½ tsp smoked paprika Add 35 tsp sumac Add 26¼ tsp ground coriander Add 26¼ tsp garlic granules Add 17½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 52½ cans tomato, polpa and 4375 ml chicken broth Simmer 20 minutes, partially covered Add 70 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 105 tbsp tahini, 17½ lemon, juiced, 17½ tbsp olive oil, 17½ tsp salt Add 17½ 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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