"Tahini Butter Bean Stew"

Ingredients

32 medium onion, finely chopped
96 cloves garlic, pressed
16 tsp chili flakes
96 tsp smoked paprika
64 tsp sumac
48 tsp ground coriander
48 tsp garlic granules
32 tsp dried oregano
96 cans tomato, polpa
128 cans butter beans
8000 ml chicken broth
192 tbsp tahini
32 lemon, juiced
4000 ml water
32 tbsp olive oil
32 tbsp honey
32 tsp salt

Method

Saute 32 medium onion, finely chopped with olive oil until translucent
Add 96 cloves garlic, pressed
Add 16 tsp chili flakes
Add 96 tsp smoked paprika
Add 64 tsp sumac
Add 48 tsp ground coriander
Add 48 tsp garlic granules
Add 32 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 96 cans tomato, polpa and 8000 ml chicken broth
Simmer 20 minutes, partially covered
Add 128 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 192 tbsp tahini, 32 lemon, juiced, 32 tbsp olive oil, 32 tsp salt
Add 32 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