"Tahini Butter Bean Stew"

Ingredients

½ medium onion, finely chopped
1½ cloves garlic, pressed
¼ tsp chili flakes
1½ tsp smoked paprika
1 tsp sumac
¾ tsp ground coriander
¾ tsp garlic granules
½ tsp dried oregano
1½ cans tomato, polpa
2 cans butter beans
125 ml chicken broth
3 tbsp tahini
½ lemon, juiced
62½ ml water
½ tbsp olive oil
½ tbsp honey
½ tsp salt

Method

Saute ½ medium onion, finely chopped with olive oil until translucent
Add 1½ cloves garlic, pressed
Add ¼ tsp chili flakes
Add 1½ tsp smoked paprika
Add 1 tsp sumac
Add ¾ tsp ground coriander
Add ¾ tsp garlic granules
Add ½ tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 1½ cans tomato, polpa and 125 ml chicken broth
Simmer 20 minutes, partially covered
Add 2 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 3 tbsp tahini, ½ lemon, juiced, ½ tbsp olive oil, ½ tsp salt
Add ½ 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