"Tahini Butter Bean Stew"

Ingredients

105 medium onion, finely chopped
315 cloves garlic, pressed
52½ tsp chili flakes
315 tsp smoked paprika
210 tsp sumac
157½ tsp ground coriander
157½ tsp garlic granules
105 tsp dried oregano
315 cans tomato, polpa
420 cans butter beans
26250 ml chicken broth
630 tbsp tahini
105 lemon, juiced
13125 ml water
105 tbsp olive oil
105 tbsp honey
105 tsp salt

Method

Saute 105 medium onion, finely chopped with olive oil until translucent
Add 315 cloves garlic, pressed
Add 52½ tsp chili flakes
Add 315 tsp smoked paprika
Add 210 tsp sumac
Add 157½ tsp ground coriander
Add 157½ tsp garlic granules
Add 105 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 315 cans tomato, polpa and 26250 ml chicken broth
Simmer 20 minutes, partially covered
Add 420 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 630 tbsp tahini, 105 lemon, juiced, 105 tbsp olive oil, 105 tsp salt
Add 105 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