"Tahini Butter Bean Stew"

Ingredients

89 medium onion, finely chopped
267 cloves garlic, pressed
44½ tsp chili flakes
267 tsp smoked paprika
178 tsp sumac
133½ tsp ground coriander
133½ tsp garlic granules
89 tsp dried oregano
267 cans tomato, polpa
356 cans butter beans
22250 ml chicken broth
534 tbsp tahini
89 lemon, juiced
11125 ml water
89 tbsp olive oil
89 tbsp honey
89 tsp salt

Method

Saute 89 medium onion, finely chopped with olive oil until translucent
Add 267 cloves garlic, pressed
Add 44½ tsp chili flakes
Add 267 tsp smoked paprika
Add 178 tsp sumac
Add 133½ tsp ground coriander
Add 133½ tsp garlic granules
Add 89 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 267 cans tomato, polpa and 22250 ml chicken broth
Simmer 20 minutes, partially covered
Add 356 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 534 tbsp tahini, 89 lemon, juiced, 89 tbsp olive oil, 89 tsp salt
Add 89 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