Serves: - 900 +
Ingredients
150 medium onion, finely chopped 450 cloves garlic, pressed 75 tsp chili flakes 450 tsp smoked paprika 300 tsp sumac 225 tsp ground coriander 225 tsp garlic granules 150 tsp dried oregano 450 cans tomato, polpa 600 cans butter beans 37500 ml chicken broth 900 tbsp tahini 150 lemon, juiced 18750 ml water 150 tbsp olive oil 150 tbsp honey 150 tsp salt
Method
Saute 150 medium onion, finely chopped with olive oil until translucent Add 450 cloves garlic, pressed Add 75 tsp chili flakes Add 450 tsp smoked paprika Add 300 tsp sumac Add 225 tsp ground coriander Add 225 tsp garlic granules Add 150 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 450 cans tomato, polpa and 37500 ml chicken broth Simmer 20 minutes, partially covered Add 600 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 900 tbsp tahini, 150 lemon, juiced, 150 tbsp olive oil, 150 tsp salt Add 150 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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