Serves: - 39 +
Ingredients
6½ medium onion, finely chopped 19½ cloves garlic, pressed 3¼ tsp chili flakes 19½ tsp smoked paprika 13 tsp sumac 9¾ tsp ground coriander 9¾ tsp garlic granules 6½ tsp dried oregano 19½ cans tomato, polpa 26 cans butter beans 1625 ml chicken broth 39 tbsp tahini 6½ lemon, juiced 812½ ml water 6½ tbsp olive oil 6½ tbsp honey 6½ tsp salt
Method
Saute 6½ medium onion, finely chopped with olive oil until translucent Add 19½ cloves garlic, pressed Add 3¼ tsp chili flakes Add 19½ tsp smoked paprika Add 13 tsp sumac Add 9¾ tsp ground coriander Add 9¾ tsp garlic granules Add 6½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 19½ cans tomato, polpa and 1625 ml chicken broth Simmer 20 minutes, partially covered Add 26 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 39 tbsp tahini, 6½ lemon, juiced, 6½ tbsp olive oil, 6½ tsp salt Add 6½ 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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