"Tahini Butter Bean Stew"

Ingredients

14 medium onion, finely chopped
42 cloves garlic, pressed
7 tsp chili flakes
42 tsp smoked paprika
28 tsp sumac
21 tsp ground coriander
21 tsp garlic granules
14 tsp dried oregano
42 cans tomato, polpa
56 cans butter beans
3500 ml chicken broth
84 tbsp tahini
14 lemon, juiced
1750 ml water
14 tbsp olive oil
14 tbsp honey
14 tsp salt

Method

Saute 14 medium onion, finely chopped with olive oil until translucent
Add 42 cloves garlic, pressed
Add 7 tsp chili flakes
Add 42 tsp smoked paprika
Add 28 tsp sumac
Add 21 tsp ground coriander
Add 21 tsp garlic granules
Add 14 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 42 cans tomato, polpa and 3500 ml chicken broth
Simmer 20 minutes, partially covered
Add 56 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 84 tbsp tahini, 14 lemon, juiced, 14 tbsp olive oil, 14 tsp salt
Add 14 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