Serves: - 120 +
Ingredients
20 medium onion, finely chopped 60 cloves garlic, pressed 10 tsp chili flakes 60 tsp smoked paprika 40 tsp sumac 30 tsp ground coriander 30 tsp garlic granules 20 tsp dried oregano 60 cans tomato, polpa 80 cans butter beans 5000 ml chicken broth 120 tbsp tahini 20 lemon, juiced 2500 ml water 20 tbsp olive oil 20 tbsp honey 20 tsp salt
Method
Saute 20 medium onion, finely chopped with olive oil until translucent Add 60 cloves garlic, pressed Add 10 tsp chili flakes Add 60 tsp smoked paprika Add 40 tsp sumac Add 30 tsp ground coriander Add 30 tsp garlic granules Add 20 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 60 cans tomato, polpa and 5000 ml chicken broth Simmer 20 minutes, partially covered Add 80 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 120 tbsp tahini, 20 lemon, juiced, 20 tbsp olive oil, 20 tsp salt Add 20 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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