Easy 56 min

Powerhouse African Yam Stew

african american_region asian caribbean chinese european filipino french greek japanese korean middle eastern region thai soup main drink sweet spicy sour savory umami medium fast

Prep

25 min

Cook

31 min

Total

56 min

Ingredients (13)

2 cups yellow split peas g

5 yams, peeled and diced g

3 sweet onion (such as Vidalia®), chopped g

1 cup red lentils g

water to cover g

3 cloves garlic, minced g

1 tablespoon minced ginger g

½ cup peanut butter g

½ cup lemon juice g

2 tablespoons soy sauce g

1 (19 ounce) can chickpeas, drained g

2 cups frozen spinach g

salt to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.

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.

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.