Serves: - 300 +
Ingredients
50 medium onion, finely chopped 150 cloves garlic, pressed 25 tsp chili flakes 150 tsp smoked paprika 100 tsp sumac 75 tsp ground coriander 75 tsp garlic granules 50 tsp dried oregano 150 cans tomato, polpa 200 cans butter beans 12500 ml chicken broth 300 tbsp tahini 50 lemon, juiced 6250 ml water 50 tbsp olive oil 50 tbsp honey 50 tsp salt
Method
Saute 50 medium onion, finely chopped with olive oil until translucent Add 150 cloves garlic, pressed Add 25 tsp chili flakes Add 150 tsp smoked paprika Add 100 tsp sumac Add 75 tsp ground coriander Add 75 tsp garlic granules Add 50 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 150 cans tomato, polpa and 12500 ml chicken broth Simmer 20 minutes, partially covered Add 200 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 300 tbsp tahini, 50 lemon, juiced, 50 tbsp olive oil, 50 tsp salt Add 50 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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