Serves: - 135 +
Ingredients
22½ medium onion, finely chopped 67½ cloves garlic, pressed 11¼ tsp chili flakes 67½ tsp smoked paprika 45 tsp sumac 33¾ tsp ground coriander 33¾ tsp garlic granules 22½ tsp dried oregano 67½ cans tomato, polpa 90 cans butter beans 5625 ml chicken broth 135 tbsp tahini 22½ lemon, juiced 2812½ ml water 22½ tbsp olive oil 22½ tbsp honey 22½ tsp salt
Method
Saute 22½ medium onion, finely chopped with olive oil until translucent Add 67½ cloves garlic, pressed Add 11¼ tsp chili flakes Add 67½ tsp smoked paprika Add 45 tsp sumac Add 33¾ tsp ground coriander Add 33¾ tsp garlic granules Add 22½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 67½ cans tomato, polpa and 5625 ml chicken broth Simmer 20 minutes, partially covered Add 90 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 135 tbsp tahini, 22½ lemon, juiced, 22½ tbsp olive oil, 22½ tsp salt Add 22½ 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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