Natural Mounjaro Recipe
A creamy, plant-based chickpea and sweet potato stew with coconut milk, warm spices, and cozy comfort in every bite—ready in just 30 minutes!
Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Cutting board
- Knife
Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp chili flakes optional
- 1 large sweet potato peeled and cubed
- 1 can chickpeas drained and rinsed
- 1 can coconut milk
- 1 cup vegetable broth
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened and lightly golden, about 5 minutes. Add garlic and cook for 30 seconds.
- Stir in smoked paprika, cumin, and chili flakes. Let spices toast for 1 minute to bring out their flavor.
- Add sweet potatoes and chickpeas. Stir well to coat everything in the spice mixture.
- Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes until sweet potatoes are tender.
- Taste and adjust seasoning with salt and pepper. For extra creaminess, mash a few sweet potato chunks into the stew.
- Serve warm with naan, rice, or a fresh cucumber herb salad.
Notes
For a spicier version, add a chopped chili or a spoonful of harissa. Garnish with fresh herbs or toasted seeds for texture and extra flavor.