"Tahini Butter Bean Stew"

Ingredients

33 medium onion, finely chopped
99 cloves garlic, pressed
16½ tsp chili flakes
99 tsp smoked paprika
66 tsp sumac
49½ tsp ground coriander
49½ tsp garlic granules
33 tsp dried oregano
99 cans tomato, polpa
132 cans butter beans
8250 ml chicken broth
198 tbsp tahini
33 lemon, juiced
4125 ml water
33 tbsp olive oil
33 tbsp honey
33 tsp salt

Method

Saute 33 medium onion, finely chopped with olive oil until translucent
Add 99 cloves garlic, pressed
Add 16½ tsp chili flakes
Add 99 tsp smoked paprika
Add 66 tsp sumac
Add 49½ tsp ground coriander
Add 49½ tsp garlic granules
Add 33 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 99 cans tomato, polpa and 8250 ml chicken broth
Simmer 20 minutes, partially covered
Add 132 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 198 tbsp tahini, 33 lemon, juiced, 33 tbsp olive oil, 33 tsp salt
Add 33 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