Serves: - 360 +
Ingredients
60 medium onion, finely chopped 180 cloves garlic, pressed 30 tsp chili flakes 180 tsp smoked paprika 120 tsp sumac 90 tsp ground coriander 90 tsp garlic granules 60 tsp dried oregano 180 cans tomato, polpa 240 cans butter beans 15000 ml chicken broth 360 tbsp tahini 60 lemon, juiced 7500 ml water 60 tbsp olive oil 60 tbsp honey 60 tsp salt
Method
Saute 60 medium onion, finely chopped with olive oil until translucent Add 180 cloves garlic, pressed Add 30 tsp chili flakes Add 180 tsp smoked paprika Add 120 tsp sumac Add 90 tsp ground coriander Add 90 tsp garlic granules Add 60 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 180 cans tomato, polpa and 15000 ml chicken broth Simmer 20 minutes, partially covered Add 240 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 360 tbsp tahini, 60 lemon, juiced, 60 tbsp olive oil, 60 tsp salt Add 60 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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