Serves: - 48 +
Ingredients
8 medium onion, finely chopped 24 cloves garlic, pressed 4 tsp chili flakes 24 tsp smoked paprika 16 tsp sumac 12 tsp ground coriander 12 tsp garlic granules 8 tsp dried oregano 24 cans tomato, polpa 32 cans butter beans 2000 ml chicken broth 48 tbsp tahini 8 lemon, juiced 1000 ml water 8 tbsp olive oil 8 tbsp honey 8 tsp salt
Method
Saute 8 medium onion, finely chopped with olive oil until translucent Add 24 cloves garlic, pressed Add 4 tsp chili flakes Add 24 tsp smoked paprika Add 16 tsp sumac Add 12 tsp ground coriander Add 12 tsp garlic granules Add 8 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 24 cans tomato, polpa and 2000 ml chicken broth Simmer 20 minutes, partially covered Add 32 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 48 tbsp tahini, 8 lemon, juiced, 8 tbsp olive oil, 8 tsp salt Add 8 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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