"Tahini Butter Bean Stew"

Ingredients

6 medium onion, finely chopped
18 cloves garlic, pressed
3 tsp chili flakes
18 tsp smoked paprika
12 tsp sumac
9 tsp ground coriander
9 tsp garlic granules
6 tsp dried oregano
18 cans tomato, polpa
24 cans butter beans
1500 ml chicken broth
36 tbsp tahini
6 lemon, juiced
750 ml water
6 tbsp olive oil
6 tbsp honey
6 tsp salt

Method

Saute 6 medium onion, finely chopped with olive oil until translucent
Add 18 cloves garlic, pressed
Add 3 tsp chili flakes
Add 18 tsp smoked paprika
Add 12 tsp sumac
Add 9 tsp ground coriander
Add 9 tsp garlic granules
Add 6 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 18 cans tomato, polpa and 1500 ml chicken broth
Simmer 20 minutes, partially covered
Add 24 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 36 tbsp tahini, 6 lemon, juiced, 6 tbsp olive oil, 6 tsp salt
Add 6 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