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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 tsp. ground sumac
- 2 1/2 tsp. sesame seeds
- 2 1/2 tsp. dried thyme
- 1/2 tsp. kosher salt
- 3 Tbsp. extra-virgin olive oil (divided)
- 1/2 medium yellow onion (chopped)
- 1 large garlic clove (minced)
- 2 lb. carrots (sliced into 1/4-inch thick rounds)
- 2 Tbsp. maple syrup
- 4 cups vegetable broth (I use veggie bouillon)
- 2 cups water
- 15.5 oz. cannellini beans (drained and rinsed)
- 1/2 tsp. kosher salt
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. ghee
- fresh thyme (for garnish, optional)
- 1/2 cup yogurt (Greek or Icelandic, or vegan yogurt of choice)
- 1 1/2 Tbsp. fresh lemon juice
- 1 pinch kosher salt
- 1/4 cup toasted hazelnuts (chopped)
- 1 tsp. ghee (melted)
- 1 pinch ground cinnamon
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