Serves: - 162 +
Ingredients
27 medium onion, finely chopped 81 cloves garlic, pressed 13½ tsp chili flakes 81 tsp smoked paprika 54 tsp sumac 40½ tsp ground coriander 40½ tsp garlic granules 27 tsp dried oregano 81 cans tomato, polpa 108 cans butter beans 6750 ml chicken broth 162 tbsp tahini 27 lemon, juiced 3375 ml water 27 tbsp olive oil 27 tbsp honey 27 tsp salt
Method
Saute 27 medium onion, finely chopped with olive oil until translucent Add 81 cloves garlic, pressed Add 13½ tsp chili flakes Add 81 tsp smoked paprika Add 54 tsp sumac Add 40½ tsp ground coriander Add 40½ tsp garlic granules Add 27 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 81 cans tomato, polpa and 6750 ml chicken broth Simmer 20 minutes, partially covered Add 108 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 162 tbsp tahini, 27 lemon, juiced, 27 tbsp olive oil, 27 tsp salt Add 27 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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