Serves: - 54 +
Ingredients
9 medium onion, finely chopped 27 cloves garlic, pressed 4½ tsp chili flakes 27 tsp smoked paprika 18 tsp sumac 13½ tsp ground coriander 13½ tsp garlic granules 9 tsp dried oregano 27 cans tomato, polpa 36 cans butter beans 2250 ml chicken broth 54 tbsp tahini 9 lemon, juiced 1125 ml water 9 tbsp olive oil 9 tbsp honey 9 tsp salt
Method
Saute 9 medium onion, finely chopped with olive oil until translucent Add 27 cloves garlic, pressed Add 4½ tsp chili flakes Add 27 tsp smoked paprika Add 18 tsp sumac Add 13½ tsp ground coriander Add 13½ tsp garlic granules Add 9 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 27 cans tomato, polpa and 2250 ml chicken broth Simmer 20 minutes, partially covered Add 36 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 54 tbsp tahini, 9 lemon, juiced, 9 tbsp olive oil, 9 tsp salt Add 9 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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