"Tahini Butter Bean Stew"

Ingredients

82 medium onion, finely chopped
246 cloves garlic, pressed
41 tsp chili flakes
246 tsp smoked paprika
164 tsp sumac
123 tsp ground coriander
123 tsp garlic granules
82 tsp dried oregano
246 cans tomato, polpa
328 cans butter beans
20500 ml chicken broth
492 tbsp tahini
82 lemon, juiced
10250 ml water
82 tbsp olive oil
82 tbsp honey
82 tsp salt

Method

Saute 82 medium onion, finely chopped with olive oil until translucent
Add 246 cloves garlic, pressed
Add 41 tsp chili flakes
Add 246 tsp smoked paprika
Add 164 tsp sumac
Add 123 tsp ground coriander
Add 123 tsp garlic granules
Add 82 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 246 cans tomato, polpa and 20500 ml chicken broth
Simmer 20 minutes, partially covered
Add 328 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 492 tbsp tahini, 82 lemon, juiced, 82 tbsp olive oil, 82 tsp salt
Add 82 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