Hash with Falafel

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 8 mushrooms, halved and sliced
• 4 garlic cloves, minced
• 1 yam, peeled and cubed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon onion (nigella) seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon chile powder
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• ½ head cauliflower, chopped
• 1 (15 ounce) can chickpeas, drained
• ½ teaspoon salt
• ground black pepper to taste
• ¾ cup vegetable stock
• 1 tablespoon tomato paste
• 3 cups fresh spinach, coarsely chopped
• 1 bunch fresh parsley, finely chopped
• 1 lemon, juiced
• 1 lime, juiced

Step 1

Heat some oil in a large skillet over medium heat. Toss in the onion and cook it, stirring occasionally, until it becomes translucent—this should take about 5 minutes. Next, add the mushrooms and garlic, cooking them together until they soften, around 2 minutes. Then, stir in the yam and let it cook for a couple more minutes.

Step 2

Sprinkle in the cumin, coriander, onion seeds, black mustard seeds, chili powder, paprika, and turmeric. Give everything a good stir so the spices coat the veggies evenly, and cook for another 2 minutes to bring out the flavors. Add the cauliflower, chickpeas, salt, and pepper, mixing well to combine.

Step 3

In a small bowl, whisk together the vegetable stock and tomato paste, then pour this mixture into the skillet. Cover the pan and let it simmer until the yam is tender, which should take about 15 minutes. Finally, stir in the spinach, parsley, and a squeeze of lemon and lime juice. Cook just long enough for everything to blend together—about a minute—and you’re ready to serve.