Serves: - 66 +
Ingredients
11 medium onion, finely chopped 33 cloves garlic, pressed 5½ tsp chili flakes 33 tsp smoked paprika 22 tsp sumac 16½ tsp ground coriander 16½ tsp garlic granules 11 tsp dried oregano 33 cans tomato, polpa 44 cans butter beans 2750 ml chicken broth 66 tbsp tahini 11 lemon, juiced 1375 ml water 11 tbsp olive oil 11 tbsp honey 11 tsp salt
Method
Saute 11 medium onion, finely chopped with olive oil until translucent Add 33 cloves garlic, pressed Add 5½ tsp chili flakes Add 33 tsp smoked paprika Add 22 tsp sumac Add 16½ tsp ground coriander Add 16½ tsp garlic granules Add 11 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 33 cans tomato, polpa and 2750 ml chicken broth Simmer 20 minutes, partially covered Add 44 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 66 tbsp tahini, 11 lemon, juiced, 11 tbsp olive oil, 11 tsp salt Add 11 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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