Serves: - 99 +
Ingredients
16½ medium onion, finely chopped 49½ cloves garlic, pressed 8¼ tsp chili flakes 49½ tsp smoked paprika 33 tsp sumac 24¾ tsp ground coriander 24¾ tsp garlic granules 16½ tsp dried oregano 49½ cans tomato, polpa 66 cans butter beans 4125 ml chicken broth 99 tbsp tahini 16½ lemon, juiced 2062½ ml water 16½ tbsp olive oil 16½ tbsp honey 16½ tsp salt
Method
Saute 16½ medium onion, finely chopped with olive oil until translucent Add 49½ cloves garlic, pressed Add 8¼ tsp chili flakes Add 49½ tsp smoked paprika Add 33 tsp sumac Add 24¾ tsp ground coriander Add 24¾ tsp garlic granules Add 16½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 49½ cans tomato, polpa and 4125 ml chicken broth Simmer 20 minutes, partially covered Add 66 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 99 tbsp tahini, 16½ lemon, juiced, 16½ tbsp olive oil, 16½ tsp salt Add 16½ 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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