Serves: - 132 +
Ingredients
22 medium onion, finely chopped 66 cloves garlic, pressed 11 tsp chili flakes 66 tsp smoked paprika 44 tsp sumac 33 tsp ground coriander 33 tsp garlic granules 22 tsp dried oregano 66 cans tomato, polpa 88 cans butter beans 5500 ml chicken broth 132 tbsp tahini 22 lemon, juiced 2750 ml water 22 tbsp olive oil 22 tbsp honey 22 tsp salt
Method
Saute 22 medium onion, finely chopped with olive oil until translucent Add 66 cloves garlic, pressed Add 11 tsp chili flakes Add 66 tsp smoked paprika Add 44 tsp sumac Add 33 tsp ground coriander Add 33 tsp garlic granules Add 22 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 66 cans tomato, polpa and 5500 ml chicken broth Simmer 20 minutes, partially covered Add 88 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 132 tbsp tahini, 22 lemon, juiced, 22 tbsp olive oil, 22 tsp salt Add 22 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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