Serves: - 168 +
Ingredients
28 medium onion, finely chopped 84 cloves garlic, pressed 14 tsp chili flakes 84 tsp smoked paprika 56 tsp sumac 42 tsp ground coriander 42 tsp garlic granules 28 tsp dried oregano 84 cans tomato, polpa 112 cans butter beans 7000 ml chicken broth 168 tbsp tahini 28 lemon, juiced 3500 ml water 28 tbsp olive oil 28 tbsp honey 28 tsp salt
Method
Saute 28 medium onion, finely chopped with olive oil until translucent Add 84 cloves garlic, pressed Add 14 tsp chili flakes Add 84 tsp smoked paprika Add 56 tsp sumac Add 42 tsp ground coriander Add 42 tsp garlic granules Add 28 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 84 cans tomato, polpa and 7000 ml chicken broth Simmer 20 minutes, partially covered Add 112 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 168 tbsp tahini, 28 lemon, juiced, 28 tbsp olive oil, 28 tsp salt Add 28 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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