"Tahini Butter Bean Stew"

Ingredients

83 medium onion, finely chopped
249 cloves garlic, pressed
41½ tsp chili flakes
249 tsp smoked paprika
166 tsp sumac
124½ tsp ground coriander
124½ tsp garlic granules
83 tsp dried oregano
249 cans tomato, polpa
332 cans butter beans
20750 ml chicken broth
498 tbsp tahini
83 lemon, juiced
10375 ml water
83 tbsp olive oil
83 tbsp honey
83 tsp salt

Method

Saute 83 medium onion, finely chopped with olive oil until translucent
Add 249 cloves garlic, pressed
Add 41½ tsp chili flakes
Add 249 tsp smoked paprika
Add 166 tsp sumac
Add 124½ tsp ground coriander
Add 124½ tsp garlic granules
Add 83 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 249 cans tomato, polpa and 20750 ml chicken broth
Simmer 20 minutes, partially covered
Add 332 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 498 tbsp tahini, 83 lemon, juiced, 83 tbsp olive oil, 83 tsp salt
Add 83 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