Serves: - 78 +
Ingredients
13 medium onion, finely chopped 39 cloves garlic, pressed 6½ tsp chili flakes 39 tsp smoked paprika 26 tsp sumac 19½ tsp ground coriander 19½ tsp garlic granules 13 tsp dried oregano 39 cans tomato, polpa 52 cans butter beans 3250 ml chicken broth 78 tbsp tahini 13 lemon, juiced 1625 ml water 13 tbsp olive oil 13 tbsp honey 13 tsp salt
Method
Saute 13 medium onion, finely chopped with olive oil until translucent Add 39 cloves garlic, pressed Add 6½ tsp chili flakes Add 39 tsp smoked paprika Add 26 tsp sumac Add 19½ tsp ground coriander Add 19½ tsp garlic granules Add 13 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 39 cans tomato, polpa and 3250 ml chicken broth Simmer 20 minutes, partially covered Add 52 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 78 tbsp tahini, 13 lemon, juiced, 13 tbsp olive oil, 13 tsp salt Add 13 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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