"Tahini Butter Bean Stew"

Ingredients

123 medium onion, finely chopped
369 cloves garlic, pressed
61½ tsp chili flakes
369 tsp smoked paprika
246 tsp sumac
184½ tsp ground coriander
184½ tsp garlic granules
123 tsp dried oregano
369 cans tomato, polpa
492 cans butter beans
30750 ml chicken broth
738 tbsp tahini
123 lemon, juiced
15375 ml water
123 tbsp olive oil
123 tbsp honey
123 tsp salt

Method

Saute 123 medium onion, finely chopped with olive oil until translucent
Add 369 cloves garlic, pressed
Add 61½ tsp chili flakes
Add 369 tsp smoked paprika
Add 246 tsp sumac
Add 184½ tsp ground coriander
Add 184½ tsp garlic granules
Add 123 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 369 cans tomato, polpa and 30750 ml chicken broth
Simmer 20 minutes, partially covered
Add 492 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 738 tbsp tahini, 123 lemon, juiced, 123 tbsp olive oil, 123 tsp salt
Add 123 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