"Tahini Butter Bean Stew"

Ingredients

139 medium onion, finely chopped
417 cloves garlic, pressed
69½ tsp chili flakes
417 tsp smoked paprika
278 tsp sumac
208½ tsp ground coriander
208½ tsp garlic granules
139 tsp dried oregano
417 cans tomato, polpa
556 cans butter beans
34750 ml chicken broth
834 tbsp tahini
139 lemon, juiced
17375 ml water
139 tbsp olive oil
139 tbsp honey
139 tsp salt

Method

Saute 139 medium onion, finely chopped with olive oil until translucent
Add 417 cloves garlic, pressed
Add 69½ tsp chili flakes
Add 417 tsp smoked paprika
Add 278 tsp sumac
Add 208½ tsp ground coriander
Add 208½ tsp garlic granules
Add 139 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 417 cans tomato, polpa and 34750 ml chicken broth
Simmer 20 minutes, partially covered
Add 556 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 834 tbsp tahini, 139 lemon, juiced, 139 tbsp olive oil, 139 tsp salt
Add 139 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