When I'm trying to figure out how to make dinner out of the ingredients in my fridge and pantry, one meal I always fall back on is that of carbs topped with whatever protein and vegetables we have. Following the holidays, I've been looking to kick my white flour habit by subbing in sweet potatoes as my carbohydrate of choice. This vegetarian version, with its sweetly-spiced tomato sauce made hearty with chickpeas, is my family's favorite combo to date.
from Recipe | The Kitchn http://ift.tt/1ysxhqU
via IFTTT
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