Carbs on Carbs

Oh so yummy.


For this delicious “help yourself to seconds and thirds” recipe I used canned taters.  Yup.  i went there.  1.  They are pretty damn tasty 2. they are pre-cooked so save a heap of time 3. because they are precooked they soak up all the yummies in less time!

Important Note

*Now, in the picture you will note there are champignons.  I love mushrooms.  Everyone else hates them.  Please add mushrooms if you can!  They add such a nice earthy level to this dish.*

If you do add mushrooms  Add them close to the end, you don’t want soggy mushrooms in this dish.


1 large can of taters

1 can chickpeas

half a kilo of frozen Julienne carrots


2 tbsp almond butter (or peanut)

1 tbsp soy sauce

2 tbsp water

2 tsp garlic powder

1-2 chillies

s&p to taste

Now you don’t have to have it with rice.  Then you can simply call it carbs with sauce.  But I like rice.

Cook rice – Hardest part done right there!

roughly chop taters and cook in a little oil till browning starts.

add carrots and chickpeas.  Cook till everything is cooked (lol)

Turn down heat and add all the sauce ingredients and stir till combined then let it thicken.

Serve on rice


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