"Tahini Butter Bean Stew"

Ingredients

48 medium onion, finely chopped
144 cloves garlic, pressed
24 tsp chili flakes
144 tsp smoked paprika
96 tsp sumac
72 tsp ground coriander
72 tsp garlic granules
48 tsp dried oregano
144 cans tomato, polpa
192 cans butter beans
12000 ml chicken broth
288 tbsp tahini
48 lemon, juiced
6000 ml water
48 tbsp olive oil
48 tbsp honey
48 tsp salt

Method

Saute 48 medium onion, finely chopped with olive oil until translucent
Add 144 cloves garlic, pressed
Add 24 tsp chili flakes
Add 144 tsp smoked paprika
Add 96 tsp sumac
Add 72 tsp ground coriander
Add 72 tsp garlic granules
Add 48 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 144 cans tomato, polpa and 12000 ml chicken broth
Simmer 20 minutes, partially covered
Add 192 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 288 tbsp tahini, 48 lemon, juiced, 48 tbsp olive oil, 48 tsp salt
Add 48 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