"Tahini Butter Bean Stew"

Ingredients

78 medium onion, finely chopped
234 cloves garlic, pressed
39 tsp chili flakes
234 tsp smoked paprika
156 tsp sumac
117 tsp ground coriander
117 tsp garlic granules
78 tsp dried oregano
234 cans tomato, polpa
312 cans butter beans
19500 ml chicken broth
468 tbsp tahini
78 lemon, juiced
9750 ml water
78 tbsp olive oil
78 tbsp honey
78 tsp salt

Method

Saute 78 medium onion, finely chopped with olive oil until translucent
Add 234 cloves garlic, pressed
Add 39 tsp chili flakes
Add 234 tsp smoked paprika
Add 156 tsp sumac
Add 117 tsp ground coriander
Add 117 tsp garlic granules
Add 78 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 234 cans tomato, polpa and 19500 ml chicken broth
Simmer 20 minutes, partially covered
Add 312 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 468 tbsp tahini, 78 lemon, juiced, 78 tbsp olive oil, 78 tsp salt
Add 78 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