Powerhouse African Yam Stew

Ingredients

• cup syellow split peas
• yams, peeled and diced
• sweet onion (such as Vidalia®), chopped
• cup red lentils
• water to cover
• clove sgarlic, minced
• tablespoon minced ginger
• 1/2 cup peanut butter
• 1/2 cup lemon juice
• tablespoon ssoy sauce
• (19 ounce) can chickpeas, drained
• cup sfrozen spinach
• salt to taste

Instructions

1. Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
2. Combine drained split peas, yams, onions, and red lentils in a large pot. Pour in enough water to cover by 1 inch. Stir in garlic and ginger. Bring to a boil; skim foam off the top with a slotted spoon. Simmer until yams are very tender, about 1 hour 30 minutes.
3. Mash split peas, yams, and lentils with a potato masher. Stir peanut butter, lemon juice, and soy sauce into the soup. Add chickpeas and frozen spinach; cook until warmed through, 8 to 10 minutes. Season with salt.

Tips

Substitute vegetable broth for the water in step 2 if desired.