Serves: - 138 +
Ingredients
23 medium onion, finely chopped 69 cloves garlic, pressed 11½ tsp chili flakes 69 tsp smoked paprika 46 tsp sumac 34½ tsp ground coriander 34½ tsp garlic granules 23 tsp dried oregano 69 cans tomato, polpa 92 cans butter beans 5750 ml chicken broth 138 tbsp tahini 23 lemon, juiced 2875 ml water 23 tbsp olive oil 23 tbsp honey 23 tsp salt
Method
Saute 23 medium onion, finely chopped with olive oil until translucent Add 69 cloves garlic, pressed Add 11½ tsp chili flakes Add 69 tsp smoked paprika Add 46 tsp sumac Add 34½ tsp ground coriander Add 34½ tsp garlic granules Add 23 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 69 cans tomato, polpa and 5750 ml chicken broth Simmer 20 minutes, partially covered Add 92 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 138 tbsp tahini, 23 lemon, juiced, 23 tbsp olive oil, 23 tsp salt Add 23 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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