Serves: - 51 +
Ingredients
8½ medium onion, finely chopped 25½ cloves garlic, pressed 4¼ tsp chili flakes 25½ tsp smoked paprika 17 tsp sumac 12¾ tsp ground coriander 12¾ tsp garlic granules 8½ tsp dried oregano 25½ cans tomato, polpa 34 cans butter beans 2125 ml chicken broth 51 tbsp tahini 8½ lemon, juiced 1062½ ml water 8½ tbsp olive oil 8½ tbsp honey 8½ tsp salt
Method
Saute 8½ medium onion, finely chopped with olive oil until translucent Add 25½ cloves garlic, pressed Add 4¼ tsp chili flakes Add 25½ tsp smoked paprika Add 17 tsp sumac Add 12¾ tsp ground coriander Add 12¾ tsp garlic granules Add 8½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 25½ cans tomato, polpa and 2125 ml chicken broth Simmer 20 minutes, partially covered Add 34 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 51 tbsp tahini, 8½ lemon, juiced, 8½ tbsp olive oil, 8½ tsp salt Add 8½ 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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