Serves: - 150 +
Ingredients
25 medium onion, finely chopped 75 cloves garlic, pressed 12½ tsp chili flakes 75 tsp smoked paprika 50 tsp sumac 37½ tsp ground coriander 37½ tsp garlic granules 25 tsp dried oregano 75 cans tomato, polpa 100 cans butter beans 6250 ml chicken broth 150 tbsp tahini 25 lemon, juiced 3125 ml water 25 tbsp olive oil 25 tbsp honey 25 tsp salt
Method
Saute 25 medium onion, finely chopped with olive oil until translucent Add 75 cloves garlic, pressed Add 12½ tsp chili flakes Add 75 tsp smoked paprika Add 50 tsp sumac Add 37½ tsp ground coriander Add 37½ tsp garlic granules Add 25 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 75 cans tomato, polpa and 6250 ml chicken broth Simmer 20 minutes, partially covered Add 100 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 150 tbsp tahini, 25 lemon, juiced, 25 tbsp olive oil, 25 tsp salt Add 25 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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