Serves: - 240 +
Ingredients
40 medium onion, finely chopped 120 cloves garlic, pressed 20 tsp chili flakes 120 tsp smoked paprika 80 tsp sumac 60 tsp ground coriander 60 tsp garlic granules 40 tsp dried oregano 120 cans tomato, polpa 160 cans butter beans 10000 ml chicken broth 240 tbsp tahini 40 lemon, juiced 5000 ml water 40 tbsp olive oil 40 tbsp honey 40 tsp salt
Method
Saute 40 medium onion, finely chopped with olive oil until translucent Add 120 cloves garlic, pressed Add 20 tsp chili flakes Add 120 tsp smoked paprika Add 80 tsp sumac Add 60 tsp ground coriander Add 60 tsp garlic granules Add 40 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 120 cans tomato, polpa and 10000 ml chicken broth Simmer 20 minutes, partially covered Add 160 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 240 tbsp tahini, 40 lemon, juiced, 40 tbsp olive oil, 40 tsp salt Add 40 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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