Serves: - 57 +
Ingredients
9½ medium onion, finely chopped 28½ cloves garlic, pressed 4¾ tsp chili flakes 28½ tsp smoked paprika 19 tsp sumac 14¼ tsp ground coriander 14¼ tsp garlic granules 9½ tsp dried oregano 28½ cans tomato, polpa 38 cans butter beans 2375 ml chicken broth 57 tbsp tahini 9½ lemon, juiced 1187½ ml water 9½ tbsp olive oil 9½ tbsp honey 9½ tsp salt
Method
Saute 9½ medium onion, finely chopped with olive oil until translucent Add 28½ cloves garlic, pressed Add 4¾ tsp chili flakes Add 28½ tsp smoked paprika Add 19 tsp sumac Add 14¼ tsp ground coriander Add 14¼ tsp garlic granules Add 9½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 28½ cans tomato, polpa and 2375 ml chicken broth Simmer 20 minutes, partially covered Add 38 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 57 tbsp tahini, 9½ lemon, juiced, 9½ tbsp olive oil, 9½ tsp salt Add 9½ 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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