Serves: - 87 +
Ingredients
14½ medium onion, finely chopped 43½ cloves garlic, pressed 7¼ tsp chili flakes 43½ tsp smoked paprika 29 tsp sumac 21¾ tsp ground coriander 21¾ tsp garlic granules 14½ tsp dried oregano 43½ cans tomato, polpa 58 cans butter beans 3625 ml chicken broth 87 tbsp tahini 14½ lemon, juiced 1812½ ml water 14½ tbsp olive oil 14½ tbsp honey 14½ tsp salt
Method
Saute 14½ medium onion, finely chopped with olive oil until translucent Add 43½ cloves garlic, pressed Add 7¼ tsp chili flakes Add 43½ tsp smoked paprika Add 29 tsp sumac Add 21¾ tsp ground coriander Add 21¾ tsp garlic granules Add 14½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 43½ cans tomato, polpa and 3625 ml chicken broth Simmer 20 minutes, partially covered Add 58 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 87 tbsp tahini, 14½ lemon, juiced, 14½ tbsp olive oil, 14½ tsp salt Add 14½ 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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