Falafel and Potato Hash

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

Lightly heat some oil in a large skillet over medium heat. Toss in the chopped onion and cook it, stirring occasionally, until it turns translucent—this usually takes about 5 minutes. Next, add the mushrooms and garlic, cooking them together until they soften, which should take around 2 minutes. Then, stir in the diced yam and let it cook for another couple of 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 about 2 minutes to bring out their flavors. Add the cauliflower, chickpeas, salt, and pepper, mixing everything well.

Step 3

In a small bowl, whisk together the vegetable stock and tomato paste, then pour this into the skillet. Cover the pan and let it simmer until the yam is tender, roughly 15 minutes. Finally, stir in the spinach, parsley, lemon juice, and lime juice. Cook just long enough for the flavors to meld, about a minute, then it’s ready to serve.