Serves: - 126 +
Ingredients
21 medium onion, finely chopped 63 cloves garlic, pressed 10½ tsp chili flakes 63 tsp smoked paprika 42 tsp sumac 31½ tsp ground coriander 31½ tsp garlic granules 21 tsp dried oregano 63 cans tomato, polpa 84 cans butter beans 5250 ml chicken broth 126 tbsp tahini 21 lemon, juiced 2625 ml water 21 tbsp olive oil 21 tbsp honey 21 tsp salt
Method
Saute 21 medium onion, finely chopped with olive oil until translucent Add 63 cloves garlic, pressed Add 10½ tsp chili flakes Add 63 tsp smoked paprika Add 42 tsp sumac Add 31½ tsp ground coriander Add 31½ tsp garlic granules Add 21 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 63 cans tomato, polpa and 5250 ml chicken broth Simmer 20 minutes, partially covered Add 84 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 126 tbsp tahini, 21 lemon, juiced, 21 tbsp olive oil, 21 tsp salt Add 21 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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