Serves: - 270 +
Ingredients
45 medium onion, finely chopped 135 cloves garlic, pressed 22½ tsp chili flakes 135 tsp smoked paprika 90 tsp sumac 67½ tsp ground coriander 67½ tsp garlic granules 45 tsp dried oregano 135 cans tomato, polpa 180 cans butter beans 11250 ml chicken broth 270 tbsp tahini 45 lemon, juiced 5625 ml water 45 tbsp olive oil 45 tbsp honey 45 tsp salt
Method
Saute 45 medium onion, finely chopped with olive oil until translucent Add 135 cloves garlic, pressed Add 22½ tsp chili flakes Add 135 tsp smoked paprika Add 90 tsp sumac Add 67½ tsp ground coriander Add 67½ tsp garlic granules Add 45 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 135 cans tomato, polpa and 11250 ml chicken broth Simmer 20 minutes, partially covered Add 180 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 270 tbsp tahini, 45 lemon, juiced, 45 tbsp olive oil, 45 tsp salt Add 45 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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