"Tahini Butter Bean Stew"

Ingredients

35 medium onion, finely chopped
105 cloves garlic, pressed
17½ tsp chili flakes
105 tsp smoked paprika
70 tsp sumac
52½ tsp ground coriander
52½ tsp garlic granules
35 tsp dried oregano
105 cans tomato, polpa
140 cans butter beans
8750 ml chicken broth
210 tbsp tahini
35 lemon, juiced
4375 ml water
35 tbsp olive oil
35 tbsp honey
35 tsp salt

Method

Saute 35 medium onion, finely chopped with olive oil until translucent
Add 105 cloves garlic, pressed
Add 17½ tsp chili flakes
Add 105 tsp smoked paprika
Add 70 tsp sumac
Add 52½ tsp ground coriander
Add 52½ tsp garlic granules
Add 35 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 105 cans tomato, polpa and 8750 ml chicken broth
Simmer 20 minutes, partially covered
Add 140 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 210 tbsp tahini, 35 lemon, juiced, 35 tbsp olive oil, 35 tsp salt
Add 35 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