"Tahini Butter Bean Stew"

Ingredients

152 medium onion, finely chopped
456 cloves garlic, pressed
76 tsp chili flakes
456 tsp smoked paprika
304 tsp sumac
228 tsp ground coriander
228 tsp garlic granules
152 tsp dried oregano
456 cans tomato, polpa
608 cans butter beans
38000 ml chicken broth
912 tbsp tahini
152 lemon, juiced
19000 ml water
152 tbsp olive oil
152 tbsp honey
152 tsp salt

Method

Saute 152 medium onion, finely chopped with olive oil until translucent
Add 456 cloves garlic, pressed
Add 76 tsp chili flakes
Add 456 tsp smoked paprika
Add 304 tsp sumac
Add 228 tsp ground coriander
Add 228 tsp garlic granules
Add 152 tsp dried oregano
Add some olive oil, stir and cook 2-3 mins
Add 456 cans tomato, polpa and 38000 ml chicken broth
Simmer 20 minutes, partially covered
Add 608 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed
Separately mix 912 tbsp tahini, 152 lemon, juiced, 152 tbsp olive oil, 152 tsp salt
Add 152 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