Serves: - 108 +
Ingredients
18 medium onion, finely chopped 54 cloves garlic, pressed 9 tsp chili flakes 54 tsp smoked paprika 36 tsp sumac 27 tsp ground coriander 27 tsp garlic granules 18 tsp dried oregano 54 cans tomato, polpa 72 cans butter beans 4500 ml chicken broth 108 tbsp tahini 18 lemon, juiced 2250 ml water 18 tbsp olive oil 18 tbsp honey 18 tsp salt
Method
Saute 18 medium onion, finely chopped with olive oil until translucent Add 54 cloves garlic, pressed Add 9 tsp chili flakes Add 54 tsp smoked paprika Add 36 tsp sumac Add 27 tsp ground coriander Add 27 tsp garlic granules Add 18 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 54 cans tomato, polpa and 4500 ml chicken broth Simmer 20 minutes, partially covered Add 72 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 108 tbsp tahini, 18 lemon, juiced, 18 tbsp olive oil, 18 tsp salt Add 18 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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