"Tahini Butter Bean Stew"

Ingredients

109 medium onion, finely chopped
327 cloves garlic, pressed
54½ tsp chili flakes
327 tsp smoked paprika
218 tsp sumac
163½ tsp ground coriander
163½ tsp garlic granules
109 tsp dried oregano
327 cans tomato, polpa
436 cans butter beans
27250 ml chicken broth
654 tbsp tahini
109 lemon, juiced
13625 ml water
109 tbsp olive oil
109 tbsp honey
109 tsp salt

Method

Saute 109 medium onion, finely chopped with olive oil until translucent
Add 327 cloves garlic, pressed
Add 54½ tsp chili flakes
Add 327 tsp smoked paprika
Add 218 tsp sumac
Add 163½ tsp ground coriander
Add 163½ tsp garlic granules
Add 109 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 327 cans tomato, polpa and 27250 ml chicken broth
Simmer 20 minutes, partially covered
Add 436 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 654 tbsp tahini, 109 lemon, juiced, 109 tbsp olive oil, 109 tsp salt
Add 109 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