Serves: - 216 +
Ingredients
36 medium onion, finely chopped 108 cloves garlic, pressed 18 tsp chili flakes 108 tsp smoked paprika 72 tsp sumac 54 tsp ground coriander 54 tsp garlic granules 36 tsp dried oregano 108 cans tomato, polpa 144 cans butter beans 9000 ml chicken broth 216 tbsp tahini 36 lemon, juiced 4500 ml water 36 tbsp olive oil 36 tbsp honey 36 tsp salt
Method
Saute 36 medium onion, finely chopped with olive oil until translucent Add 108 cloves garlic, pressed Add 18 tsp chili flakes Add 108 tsp smoked paprika Add 72 tsp sumac Add 54 tsp ground coriander Add 54 tsp garlic granules Add 36 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 108 cans tomato, polpa and 9000 ml chicken broth Simmer 20 minutes, partially covered Add 144 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 216 tbsp tahini, 36 lemon, juiced, 36 tbsp olive oil, 36 tsp salt Add 36 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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