Serves: - 75 +
Ingredients
12½ medium onion, finely chopped 37½ cloves garlic, pressed 6¼ tsp chili flakes 37½ tsp smoked paprika 25 tsp sumac 18¾ tsp ground coriander 18¾ tsp garlic granules 12½ tsp dried oregano 37½ cans tomato, polpa 50 cans butter beans 3125 ml chicken broth 75 tbsp tahini 12½ lemon, juiced 1562½ ml water 12½ tbsp olive oil 12½ tbsp honey 12½ tsp salt
Method
Saute 12½ medium onion, finely chopped with olive oil until translucent Add 37½ cloves garlic, pressed Add 6¼ tsp chili flakes Add 37½ tsp smoked paprika Add 25 tsp sumac Add 18¾ tsp ground coriander Add 18¾ tsp garlic granules Add 12½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 37½ cans tomato, polpa and 3125 ml chicken broth Simmer 20 minutes, partially covered Add 50 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 75 tbsp tahini, 12½ lemon, juiced, 12½ tbsp olive oil, 12½ tsp salt Add 12½ 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
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: