"Tahini Butter Bean Stew"

Ingredients

131 medium onion, finely chopped
393 cloves garlic, pressed
65½ tsp chili flakes
393 tsp smoked paprika
262 tsp sumac
196½ tsp ground coriander
196½ tsp garlic granules
131 tsp dried oregano
393 cans tomato, polpa
524 cans butter beans
32750 ml chicken broth
786 tbsp tahini
131 lemon, juiced
16375 ml water
131 tbsp olive oil
131 tbsp honey
131 tsp salt

Method

Saute 131 medium onion, finely chopped with olive oil until translucent
Add 393 cloves garlic, pressed
Add 65½ tsp chili flakes
Add 393 tsp smoked paprika
Add 262 tsp sumac
Add 196½ tsp ground coriander
Add 196½ tsp garlic granules
Add 131 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 393 cans tomato, polpa and 32750 ml chicken broth
Simmer 20 minutes, partially covered
Add 524 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 786 tbsp tahini, 131 lemon, juiced, 131 tbsp olive oil, 131 tsp salt
Add 131 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