"Tahini Butter Bean Stew"

Ingredients

112 medium onion, finely chopped
336 cloves garlic, pressed
56 tsp chili flakes
336 tsp smoked paprika
224 tsp sumac
168 tsp ground coriander
168 tsp garlic granules
112 tsp dried oregano
336 cans tomato, polpa
448 cans butter beans
28000 ml chicken broth
672 tbsp tahini
112 lemon, juiced
14000 ml water
112 tbsp olive oil
112 tbsp honey
112 tsp salt

Method

Saute 112 medium onion, finely chopped with olive oil until translucent
Add 336 cloves garlic, pressed
Add 56 tsp chili flakes
Add 336 tsp smoked paprika
Add 224 tsp sumac
Add 168 tsp ground coriander
Add 168 tsp garlic granules
Add 112 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 336 cans tomato, polpa and 28000 ml chicken broth
Simmer 20 minutes, partially covered
Add 448 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 672 tbsp tahini, 112 lemon, juiced, 112 tbsp olive oil, 112 tsp salt
Add 112 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