Serves: - 63 +
Ingredients
10½ medium onion, finely chopped 31½ cloves garlic, pressed 5¼ tsp chili flakes 31½ tsp smoked paprika 21 tsp sumac 15¾ tsp ground coriander 15¾ tsp garlic granules 10½ tsp dried oregano 31½ cans tomato, polpa 42 cans butter beans 2625 ml chicken broth 63 tbsp tahini 10½ lemon, juiced 1312½ ml water 10½ tbsp olive oil 10½ tbsp honey 10½ tsp salt
Method
Saute 10½ medium onion, finely chopped with olive oil until translucent Add 31½ cloves garlic, pressed Add 5¼ tsp chili flakes Add 31½ tsp smoked paprika Add 21 tsp sumac Add 15¾ tsp ground coriander Add 15¾ tsp garlic granules Add 10½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 31½ cans tomato, polpa and 2625 ml chicken broth Simmer 20 minutes, partially covered Add 42 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 63 tbsp tahini, 10½ lemon, juiced, 10½ tbsp olive oil, 10½ tsp salt Add 10½ 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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