Chickpea Stew with Spinach, Lemon, Mint Leaves and Red Pepper Purée

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped (1 cup, chopped)
• 1 jalapeno pepper, stemmed, seeded and chopped
• 4 cloves garlic, chopped
• 1 cup of dried fresh garbanzo beans, soaked for a couple of hours
• 1 yam, chopped into 1 inch squares (1 1/2 cups, chopped)
• 1 28-ounce carton of diced tomatoes
• 1 32-ounce vegetable broth
• 2 teaspoons sweet paprika
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt (or more to taste)
• 1/2 teaspoon ground black pepper
• 3 ounces of spinach
• 1 7 ounce jar roasted red peppers, drained
• 3 teaspoons of fresh lemon juice (approximately 1 lemon)
• sprinkle of red pepper flakes
• 1 lemon cut into wedges
• big handful of fresh chopped mint