Serves: - 1200 +
Ingredients
200 medium onion, finely chopped 600 cloves garlic, pressed 100 tsp chili flakes 600 tsp smoked paprika 400 tsp sumac 300 tsp ground coriander 300 tsp garlic granules 200 tsp dried oregano 600 cans tomato, polpa 800 cans butter beans 50000 ml chicken broth 1200 tbsp tahini 200 lemon, juiced 25000 ml water 200 tbsp olive oil 200 tbsp honey 200 tsp salt
Method
Saute 200 medium onion, finely chopped with olive oil until translucent Add 600 cloves garlic, pressed Add 100 tsp chili flakes Add 600 tsp smoked paprika Add 400 tsp sumac Add 300 tsp ground coriander Add 300 tsp garlic granules Add 200 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 600 cans tomato, polpa and 50000 ml chicken broth Simmer 20 minutes, partially covered Add 800 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1200 tbsp tahini, 200 lemon, juiced, 200 tbsp olive oil, 200 tsp salt Add 200 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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