Serves: - 60 +
Ingredients
10 medium onion, finely chopped 30 cloves garlic, pressed 5 tsp chili flakes 30 tsp smoked paprika 20 tsp sumac 15 tsp ground coriander 15 tsp garlic granules 10 tsp dried oregano 30 cans tomato, polpa 40 cans butter beans 2500 ml chicken broth 60 tbsp tahini 10 lemon, juiced 1250 ml water 10 tbsp olive oil 10 tbsp honey 10 tsp salt
Method
Saute 10 medium onion, finely chopped with olive oil until translucent Add 30 cloves garlic, pressed Add 5 tsp chili flakes Add 30 tsp smoked paprika Add 20 tsp sumac Add 15 tsp ground coriander Add 15 tsp garlic granules Add 10 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 30 cans tomato, polpa and 2500 ml chicken broth Simmer 20 minutes, partially covered Add 40 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 60 tbsp tahini, 10 lemon, juiced, 10 tbsp olive oil, 10 tsp salt Add 10 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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