"Tahini Butter Bean Stew"

Ingredients

41 medium onion, finely chopped
123 cloves garlic, pressed
20½ tsp chili flakes
123 tsp smoked paprika
82 tsp sumac
61½ tsp ground coriander
61½ tsp garlic granules
41 tsp dried oregano
123 cans tomato, polpa
164 cans butter beans
10250 ml chicken broth
246 tbsp tahini
41 lemon, juiced
5125 ml water
41 tbsp olive oil
41 tbsp honey
41 tsp salt

Method

Saute 41 medium onion, finely chopped with olive oil until translucent
Add 123 cloves garlic, pressed
Add 20½ tsp chili flakes
Add 123 tsp smoked paprika
Add 82 tsp sumac
Add 61½ tsp ground coriander
Add 61½ tsp garlic granules
Add 41 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 123 cans tomato, polpa and 10250 ml chicken broth
Simmer 20 minutes, partially covered
Add 164 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 246 tbsp tahini, 41 lemon, juiced, 41 tbsp olive oil, 41 tsp salt
Add 41 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