Serves: - 450 +
Ingredients
75 medium onion, finely chopped 225 cloves garlic, pressed 37½ tsp chili flakes 225 tsp smoked paprika 150 tsp sumac 112½ tsp ground coriander 112½ tsp garlic granules 75 tsp dried oregano 225 cans tomato, polpa 300 cans butter beans 18750 ml chicken broth 450 tbsp tahini 75 lemon, juiced 9375 ml water 75 tbsp olive oil 75 tbsp honey 75 tsp salt
Method
Saute 75 medium onion, finely chopped with olive oil until translucent Add 225 cloves garlic, pressed Add 37½ tsp chili flakes Add 225 tsp smoked paprika Add 150 tsp sumac Add 112½ tsp ground coriander Add 112½ tsp garlic granules Add 75 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 225 cans tomato, polpa and 18750 ml chicken broth Simmer 20 minutes, partially covered Add 300 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 450 tbsp tahini, 75 lemon, juiced, 75 tbsp olive oil, 75 tsp salt Add 75 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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