Serves: - 80 +
Ingredients
13⅓ medium onion, finely chopped 40 cloves garlic, pressed 6⅔ tsp chili flakes 40 tsp smoked paprika 26⅔ tsp sumac 20 tsp ground coriander 20 tsp garlic granules 13⅓ tsp dried oregano 40 cans tomato, polpa 53⅓ cans butter beans 3333⅓ ml chicken broth 80 tbsp tahini 13⅓ lemon, juiced 1666⅔ ml water 13⅓ tbsp olive oil 13⅓ tbsp honey 13⅓ tsp salt
Method
Saute 13⅓ medium onion, finely chopped with olive oil until translucent Add 40 cloves garlic, pressed Add 6⅔ tsp chili flakes Add 40 tsp smoked paprika Add 26⅔ tsp sumac Add 20 tsp ground coriander Add 20 tsp garlic granules Add 13⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 40 cans tomato, polpa and 3333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 53⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 80 tbsp tahini, 13⅓ lemon, juiced, 13⅓ tbsp olive oil, 13⅓ tsp salt Add 13⅓ 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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