Ingredients
4
4 servings
- •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
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 387
- Carbohydrate: 63g
- Fat: 13g
- Fiber: 13g
- Protein: 11g
- Sugar: 7g
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