Serves: - 156 +
Ingredients
26 medium onion, finely chopped 78 cloves garlic, pressed 13 tsp chili flakes 78 tsp smoked paprika 52 tsp sumac 39 tsp ground coriander 39 tsp garlic granules 26 tsp dried oregano 78 cans tomato, polpa 104 cans butter beans 6500 ml chicken broth 156 tbsp tahini 26 lemon, juiced 3250 ml water 26 tbsp olive oil 26 tbsp honey 26 tsp salt
Method
Saute 26 medium onion, finely chopped with olive oil until translucent Add 78 cloves garlic, pressed Add 13 tsp chili flakes Add 78 tsp smoked paprika Add 52 tsp sumac Add 39 tsp ground coriander Add 39 tsp garlic granules Add 26 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 78 cans tomato, polpa and 6500 ml chicken broth Simmer 20 minutes, partially covered Add 104 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 156 tbsp tahini, 26 lemon, juiced, 26 tbsp olive oil, 26 tsp salt Add 26 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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