"Tahini Butter Bean Stew"

Ingredients

142 medium onion, finely chopped
426 cloves garlic, pressed
71 tsp chili flakes
426 tsp smoked paprika
284 tsp sumac
213 tsp ground coriander
213 tsp garlic granules
142 tsp dried oregano
426 cans tomato, polpa
568 cans butter beans
35500 ml chicken broth
852 tbsp tahini
142 lemon, juiced
17750 ml water
142 tbsp olive oil
142 tbsp honey
142 tsp salt

Method

Saute 142 medium onion, finely chopped with olive oil until translucent
Add 426 cloves garlic, pressed
Add 71 tsp chili flakes
Add 426 tsp smoked paprika
Add 284 tsp sumac
Add 213 tsp ground coriander
Add 213 tsp garlic granules
Add 142 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 426 cans tomato, polpa and 35500 ml chicken broth
Simmer 20 minutes, partially covered
Add 568 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 852 tbsp tahini, 142 lemon, juiced, 142 tbsp olive oil, 142 tsp salt
Add 142 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