Serves: - 96 +
Ingredients
16 medium onion, finely chopped 48 cloves garlic, pressed 8 tsp chili flakes 48 tsp smoked paprika 32 tsp sumac 24 tsp ground coriander 24 tsp garlic granules 16 tsp dried oregano 48 cans tomato, polpa 64 cans butter beans 4000 ml chicken broth 96 tbsp tahini 16 lemon, juiced 2000 ml water 16 tbsp olive oil 16 tbsp honey 16 tsp salt
Method
Saute 16 medium onion, finely chopped with olive oil until translucent Add 48 cloves garlic, pressed Add 8 tsp chili flakes Add 48 tsp smoked paprika Add 32 tsp sumac Add 24 tsp ground coriander Add 24 tsp garlic granules Add 16 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 48 cans tomato, polpa and 4000 ml chicken broth Simmer 20 minutes, partially covered Add 64 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 96 tbsp tahini, 16 lemon, juiced, 16 tbsp olive oil, 16 tsp salt Add 16 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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