Serves: - 90 +
Ingredients
15 medium onion, finely chopped 45 cloves garlic, pressed 7½ tsp chili flakes 45 tsp smoked paprika 30 tsp sumac 22½ tsp ground coriander 22½ tsp garlic granules 15 tsp dried oregano 45 cans tomato, polpa 60 cans butter beans 3750 ml chicken broth 90 tbsp tahini 15 lemon, juiced 1875 ml water 15 tbsp olive oil 15 tbsp honey 15 tsp salt
Method
Saute 15 medium onion, finely chopped with olive oil until translucent Add 45 cloves garlic, pressed Add 7½ tsp chili flakes Add 45 tsp smoked paprika Add 30 tsp sumac Add 22½ tsp ground coriander Add 22½ tsp garlic granules Add 15 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 45 cans tomato, polpa and 3750 ml chicken broth Simmer 20 minutes, partially covered Add 60 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 90 tbsp tahini, 15 lemon, juiced, 15 tbsp olive oil, 15 tsp salt Add 15 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: