"Tahini Butter Bean Stew"

Ingredients

100 medium onion, finely chopped
300 cloves garlic, pressed
50 tsp chili flakes
300 tsp smoked paprika
200 tsp sumac
150 tsp ground coriander
150 tsp garlic granules
100 tsp dried oregano
300 cans tomato, polpa
400 cans butter beans
25000 ml chicken broth
600 tbsp tahini
100 lemon, juiced
12500 ml water
100 tbsp olive oil
100 tbsp honey
100 tsp salt

Method

Saute 100 medium onion, finely chopped with olive oil until translucent
Add 300 cloves garlic, pressed
Add 50 tsp chili flakes
Add 300 tsp smoked paprika
Add 200 tsp sumac
Add 150 tsp ground coriander
Add 150 tsp garlic granules
Add 100 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 300 cans tomato, polpa and 25000 ml chicken broth
Simmer 20 minutes, partially covered
Add 400 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 600 tbsp tahini, 100 lemon, juiced, 100 tbsp olive oil, 100 tsp salt
Add 100 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