Serves: - 324 +
Ingredients
54 medium onion, finely chopped 162 cloves garlic, pressed 27 tsp chili flakes 162 tsp smoked paprika 108 tsp sumac 81 tsp ground coriander 81 tsp garlic granules 54 tsp dried oregano 162 cans tomato, polpa 216 cans butter beans 13500 ml chicken broth 324 tbsp tahini 54 lemon, juiced 6750 ml water 54 tbsp olive oil 54 tbsp honey 54 tsp salt
Method
Saute 54 medium onion, finely chopped with olive oil until translucent Add 162 cloves garlic, pressed Add 27 tsp chili flakes Add 162 tsp smoked paprika Add 108 tsp sumac Add 81 tsp ground coriander Add 81 tsp garlic granules Add 54 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 162 cans tomato, polpa and 13500 ml chicken broth Simmer 20 minutes, partially covered Add 216 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 324 tbsp tahini, 54 lemon, juiced, 54 tbsp olive oil, 54 tsp salt Add 54 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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