"Tahini Butter Bean Stew"

Ingredients

37 medium onion, finely chopped
111 cloves garlic, pressed
18½ tsp chili flakes
111 tsp smoked paprika
74 tsp sumac
55½ tsp ground coriander
55½ tsp garlic granules
37 tsp dried oregano
111 cans tomato, polpa
148 cans butter beans
9250 ml chicken broth
222 tbsp tahini
37 lemon, juiced
4625 ml water
37 tbsp olive oil
37 tbsp honey
37 tsp salt

Method

Saute 37 medium onion, finely chopped with olive oil until translucent
Add 111 cloves garlic, pressed
Add 18½ tsp chili flakes
Add 111 tsp smoked paprika
Add 74 tsp sumac
Add 55½ tsp ground coriander
Add 55½ tsp garlic granules
Add 37 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 111 cans tomato, polpa and 9250 ml chicken broth
Simmer 20 minutes, partially covered
Add 148 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 222 tbsp tahini, 37 lemon, juiced, 37 tbsp olive oil, 37 tsp salt
Add 37 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