"Tahini Butter Bean Stew"

Ingredients

24 medium onion, finely chopped
72 cloves garlic, pressed
12 tsp chili flakes
72 tsp smoked paprika
48 tsp sumac
36 tsp ground coriander
36 tsp garlic granules
24 tsp dried oregano
72 cans tomato, polpa
96 cans butter beans
6000 ml chicken broth
144 tbsp tahini
24 lemon, juiced
3000 ml water
24 tbsp olive oil
24 tbsp honey
24 tsp salt

Method

Saute 24 medium onion, finely chopped with olive oil until translucent
Add 72 cloves garlic, pressed
Add 12 tsp chili flakes
Add 72 tsp smoked paprika
Add 48 tsp sumac
Add 36 tsp ground coriander
Add 36 tsp garlic granules
Add 24 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 72 cans tomato, polpa and 6000 ml chicken broth
Simmer 20 minutes, partially covered
Add 96 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 144 tbsp tahini, 24 lemon, juiced, 24 tbsp olive oil, 24 tsp salt
Add 24 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