Ingredients

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

Instructions

1. 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. 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. 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.

Nutrition per serving