Serves: - 72 +
Ingredients
12 medium onion, finely chopped 36 cloves garlic, pressed 6 tsp chili flakes 36 tsp smoked paprika 24 tsp sumac 18 tsp ground coriander 18 tsp garlic granules 12 tsp dried oregano 36 cans tomato, polpa 48 cans butter beans 3000 ml chicken broth 72 tbsp tahini 12 lemon, juiced 1500 ml water 12 tbsp olive oil 12 tbsp honey 12 tsp salt
Method
Saute 12 medium onion, finely chopped with olive oil until translucent Add 36 cloves garlic, pressed Add 6 tsp chili flakes Add 36 tsp smoked paprika Add 24 tsp sumac Add 18 tsp ground coriander Add 18 tsp garlic granules Add 12 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 36 cans tomato, polpa and 3000 ml chicken broth Simmer 20 minutes, partially covered Add 48 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 72 tbsp tahini, 12 lemon, juiced, 12 tbsp olive oil, 12 tsp salt Add 12 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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