"Tahini Butter Bean Stew"

Ingredients

2 medium onion, finely chopped
6 cloves garlic, pressed
1 tsp chili flakes
6 tsp smoked paprika
4 tsp sumac
3 tsp ground coriander
3 tsp garlic granules
2 tsp dried oregano
6 cans tomato, polpa
8 cans butter beans
500 ml chicken broth
12 tbsp tahini
2 lemon, juiced
250 ml water
2 tbsp olive oil
2 tbsp honey
2 tsp salt

Method

Saute 2 medium onion, finely chopped with olive oil until translucent
Add 6 cloves garlic, pressed
Add 1 tsp chili flakes
Add 6 tsp smoked paprika
Add 4 tsp sumac
Add 3 tsp ground coriander
Add 3 tsp garlic granules
Add 2 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 6 cans tomato, polpa and 500 ml chicken broth
Simmer 20 minutes, partially covered
Add 8 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 12 tbsp tahini, 2 lemon, juiced, 2 tbsp olive oil, 2 tsp salt
Add 2 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