"Tahini Butter Bean Stew"

Ingredients

111 medium onion, finely chopped
333 cloves garlic, pressed
55½ tsp chili flakes
333 tsp smoked paprika
222 tsp sumac
166½ tsp ground coriander
166½ tsp garlic granules
111 tsp dried oregano
333 cans tomato, polpa
444 cans butter beans
27750 ml chicken broth
666 tbsp tahini
111 lemon, juiced
13875 ml water
111 tbsp olive oil
111 tbsp honey
111 tsp salt

Method

Saute 111 medium onion, finely chopped with olive oil until translucent
Add 333 cloves garlic, pressed
Add 55½ tsp chili flakes
Add 333 tsp smoked paprika
Add 222 tsp sumac
Add 166½ tsp ground coriander
Add 166½ tsp garlic granules
Add 111 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 333 cans tomato, polpa and 27750 ml chicken broth
Simmer 20 minutes, partially covered
Add 444 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 666 tbsp tahini, 111 lemon, juiced, 111 tbsp olive oil, 111 tsp salt
Add 111 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