"Tahini Butter Bean Stew"

Ingredients

72 medium onion, finely chopped
216 cloves garlic, pressed
36 tsp chili flakes
216 tsp smoked paprika
144 tsp sumac
108 tsp ground coriander
108 tsp garlic granules
72 tsp dried oregano
216 cans tomato, polpa
288 cans butter beans
18000 ml chicken broth
432 tbsp tahini
72 lemon, juiced
9000 ml water
72 tbsp olive oil
72 tbsp honey
72 tsp salt

Method

Saute 72 medium onion, finely chopped with olive oil until translucent
Add 216 cloves garlic, pressed
Add 36 tsp chili flakes
Add 216 tsp smoked paprika
Add 144 tsp sumac
Add 108 tsp ground coriander
Add 108 tsp garlic granules
Add 72 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 216 cans tomato, polpa and 18000 ml chicken broth
Simmer 20 minutes, partially covered
Add 288 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 432 tbsp tahini, 72 lemon, juiced, 72 tbsp olive oil, 72 tsp salt
Add 72 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