Falafel Hash

• 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
• 1/2 head cauliflower, chopped
• 1 (15 ounce) can chickpeas, drained
• 1/2 teaspoon salt
• ground black pepper to taste
• 3/4 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

1. Heat oil in a large flat-sided skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and garlic; cook and stir until softened, about 2 minutes. Add yam and cook for 2 minutes.
2. Stir cumin, coriander, onion seeds, black mustard seeds, chile powder, paprika, and turmeric into the skillet; cook and stir until evenly distributed, about 2 minutes. Add cauliflower, chickpeas, salt, and black pepper; stir until combined.
3. Mix vegetable stock and tomato paste together in a small bowl; pour into the skillet. Cover and cook until yam is tender, about 15 minutes. Stir in spinach, parsley, lemon juice, and lime juice and cook until flavors combine, about 1 minute.

extravirgin olive oil, onion, mushrooms, garlic, yam, ground cumin, ground coriander, onion, black mustard seeds, chile powder, paprika, ground turmeric, cauliflower, chickpeas, salt, ground black pepper, vegetable stock, tomato paste, fresh spinach, parsley, lemon, lime

Taken from www.allrecipes.com/recipe/246967/falafel-hash/ (may not work)