"Tahini Butter Bean Stew"

Ingredients

42 medium onion, finely chopped
126 cloves garlic, pressed
21 tsp chili flakes
126 tsp smoked paprika
84 tsp sumac
63 tsp ground coriander
63 tsp garlic granules
42 tsp dried oregano
126 cans tomato, polpa
168 cans butter beans
10500 ml chicken broth
252 tbsp tahini
42 lemon, juiced
5250 ml water
42 tbsp olive oil
42 tbsp honey
42 tsp salt

Method

Saute 42 medium onion, finely chopped with olive oil until translucent
Add 126 cloves garlic, pressed
Add 21 tsp chili flakes
Add 126 tsp smoked paprika
Add 84 tsp sumac
Add 63 tsp ground coriander
Add 63 tsp garlic granules
Add 42 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 126 cans tomato, polpa and 10500 ml chicken broth
Simmer 20 minutes, partially covered
Add 168 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 252 tbsp tahini, 42 lemon, juiced, 42 tbsp olive oil, 42 tsp salt
Add 42 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