Serves: - 45 +
Ingredients
7½ medium onion, finely chopped 22½ cloves garlic, pressed 3¾ tsp chili flakes 22½ tsp smoked paprika 15 tsp sumac 11¼ tsp ground coriander 11¼ tsp garlic granules 7½ tsp dried oregano 22½ cans tomato, polpa 30 cans butter beans 1875 ml chicken broth 45 tbsp tahini 7½ lemon, juiced 937½ ml water 7½ tbsp olive oil 7½ tbsp honey 7½ tsp salt
Method
Saute 7½ medium onion, finely chopped with olive oil until translucent Add 22½ cloves garlic, pressed Add 3¾ tsp chili flakes Add 22½ tsp smoked paprika Add 15 tsp sumac Add 11¼ tsp ground coriander Add 11¼ tsp garlic granules Add 7½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 22½ cans tomato, polpa and 1875 ml chicken broth Simmer 20 minutes, partially covered Add 30 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 45 tbsp tahini, 7½ lemon, juiced, 7½ tbsp olive oil, 7½ tsp salt Add 7½ 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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