"Tahini Butter Bean Stew"

Ingredients

19 medium onion, finely chopped
57 cloves garlic, pressed
9½ tsp chili flakes
57 tsp smoked paprika
38 tsp sumac
28½ tsp ground coriander
28½ tsp garlic granules
19 tsp dried oregano
57 cans tomato, polpa
76 cans butter beans
4750 ml chicken broth
114 tbsp tahini
19 lemon, juiced
2375 ml water
19 tbsp olive oil
19 tbsp honey
19 tsp salt

Method

Saute 19 medium onion, finely chopped with olive oil until translucent
Add 57 cloves garlic, pressed
Add 9½ tsp chili flakes
Add 57 tsp smoked paprika
Add 38 tsp sumac
Add 28½ tsp ground coriander
Add 28½ tsp garlic granules
Add 19 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 57 cans tomato, polpa and 4750 ml chicken broth
Simmer 20 minutes, partially covered
Add 76 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 114 tbsp tahini, 19 lemon, juiced, 19 tbsp olive oil, 19 tsp salt
Add 19 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