"Tahini Butter Bean Stew"

Ingredients

4 medium onion, finely chopped
12 cloves garlic, pressed
2 tsp chili flakes
12 tsp smoked paprika
8 tsp sumac
6 tsp ground coriander
6 tsp garlic granules
4 tsp dried oregano
12 cans tomato, polpa
16 cans butter beans
1000 ml chicken broth
24 tbsp tahini
4 lemon, juiced
500 ml water
4 tbsp olive oil
4 tbsp honey
4 tsp salt

Method

Saute 4 medium onion, finely chopped with olive oil until translucent
Add 12 cloves garlic, pressed
Add 2 tsp chili flakes
Add 12 tsp smoked paprika
Add 8 tsp sumac
Add 6 tsp ground coriander
Add 6 tsp garlic granules
Add 4 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 12 cans tomato, polpa and 1000 ml chicken broth
Simmer 20 minutes, partially covered
Add 16 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 24 tbsp tahini, 4 lemon, juiced, 4 tbsp olive oil, 4 tsp salt
Add 4 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