Serves: - 81 +
Ingredients
13½ medium onion, finely chopped 40½ cloves garlic, pressed 6¾ tsp chili flakes 40½ tsp smoked paprika 27 tsp sumac 20¼ tsp ground coriander 20¼ tsp garlic granules 13½ tsp dried oregano 40½ cans tomato, polpa 54 cans butter beans 3375 ml chicken broth 81 tbsp tahini 13½ lemon, juiced 1687½ ml water 13½ tbsp olive oil 13½ tbsp honey 13½ tsp salt
Method
Saute 13½ medium onion, finely chopped with olive oil until translucent Add 40½ cloves garlic, pressed Add 6¾ tsp chili flakes Add 40½ tsp smoked paprika Add 27 tsp sumac Add 20¼ tsp ground coriander Add 20¼ tsp garlic granules Add 13½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 40½ cans tomato, polpa and 3375 ml chicken broth Simmer 20 minutes, partially covered Add 54 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 81 tbsp tahini, 13½ lemon, juiced, 13½ tbsp olive oil, 13½ tsp salt Add 13½ 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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