Powerhouse African Yam Stew

Protein from split peas, chickpeas, peanut butter, and red lentils. Low-carb from yams. Sooo yummy, nutritious, and cheap. This makes a large batch, but just try to have some left for the freezer. A winner!

• Preparation Time: 25 mins
• Cooking Time: 1 hr 43 mins
• Total Time: 2 hr 8 mins
• Calories: 776 Calories

Ingredients

• ½ cup peanut butter
• water to cover
• salt to taste
• ½ cup lemon juice
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 cup red lentils
• 1 tablespoon minced ginger
• 2 cups yellow split peas
• 5 yams, peeled and diced
• 3 sweet onion (such as Vidalia®), chopped
• 1 (19 ounce) can chickpeas, drained
• 2 cups frozen spinach

Recipe Instructions

Step 1

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

Step 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.

Step 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.