Serves: - 180 +
Ingredients
30 medium onion, finely chopped 90 cloves garlic, pressed 15 tsp chili flakes 90 tsp smoked paprika 60 tsp sumac 45 tsp ground coriander 45 tsp garlic granules 30 tsp dried oregano 90 cans tomato, polpa 120 cans butter beans 7500 ml chicken broth 180 tbsp tahini 30 lemon, juiced 3750 ml water 30 tbsp olive oil 30 tbsp honey 30 tsp salt
Method
Saute 30 medium onion, finely chopped with olive oil until translucent Add 90 cloves garlic, pressed Add 15 tsp chili flakes Add 90 tsp smoked paprika Add 60 tsp sumac Add 45 tsp ground coriander Add 45 tsp garlic granules Add 30 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 90 cans tomato, polpa and 7500 ml chicken broth Simmer 20 minutes, partially covered Add 120 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 180 tbsp tahini, 30 lemon, juiced, 30 tbsp olive oil, 30 tsp salt Add 30 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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