Serves: - 42 +
Ingredients
7 medium onion, finely chopped 21 cloves garlic, pressed 3½ tsp chili flakes 21 tsp smoked paprika 14 tsp sumac 10½ tsp ground coriander 10½ tsp garlic granules 7 tsp dried oregano 21 cans tomato, polpa 28 cans butter beans 1750 ml chicken broth 42 tbsp tahini 7 lemon, juiced 875 ml water 7 tbsp olive oil 7 tbsp honey 7 tsp salt
Method
Saute 7 medium onion, finely chopped with olive oil until translucent Add 21 cloves garlic, pressed Add 3½ tsp chili flakes Add 21 tsp smoked paprika Add 14 tsp sumac Add 10½ tsp ground coriander Add 10½ tsp garlic granules Add 7 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 21 cans tomato, polpa and 1750 ml chicken broth Simmer 20 minutes, partially covered Add 28 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 42 tbsp tahini, 7 lemon, juiced, 7 tbsp olive oil, 7 tsp salt Add 7 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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