Serves: - 336 +
Ingredients
56 medium onion, finely chopped 168 cloves garlic, pressed 28 tsp chili flakes 168 tsp smoked paprika 112 tsp sumac 84 tsp ground coriander 84 tsp garlic granules 56 tsp dried oregano 168 cans tomato, polpa 224 cans butter beans 14000 ml chicken broth 336 tbsp tahini 56 lemon, juiced 7000 ml water 56 tbsp olive oil 56 tbsp honey 56 tsp salt
Method
Saute 56 medium onion, finely chopped with olive oil until translucent Add 168 cloves garlic, pressed Add 28 tsp chili flakes Add 168 tsp smoked paprika Add 112 tsp sumac Add 84 tsp ground coriander Add 84 tsp garlic granules Add 56 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 168 cans tomato, polpa and 14000 ml chicken broth Simmer 20 minutes, partially covered Add 224 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 336 tbsp tahini, 56 lemon, juiced, 56 tbsp olive oil, 56 tsp salt Add 56 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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