Vegetable tagine with chermoula sauce

By • March 12, 2015 1 Comments

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Author Notes: Chermoula is a marinade that Moroccans, Algerians and Tunisians use in their cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables. It has a beautiful aroma, rich flavor and is super healthy.

If you use heirloom (Very small) carrots and beets, you don't need to peel or cut them, just remove their leaves (don't discard them though) and wash thoroughly. If the beets have fresh and healthy looking leaves – meaning green and stiff – add them to the tagine pot with the kale.
Shelly's Humble Kitchen


Serves 4

For the tagine

  • 8 - 10 heirloom carrots or 4 - 5 medium carrots
  • 2 medium yellow beets (with leaves if they have any) or butternut squash
  • 4 shallots
  • Bunch of lacinato kale (or any other kale)
  • Beet leaves (optional)
  • 2 cups cooked chickpeas or jared
  • 2 slices or 2 wedges preserved lemons or 2 teaspoons lemon juice

Chermoula sauce

  • Handful cilantro
  • handful parsley
  • 1" pieces ginger
  • 3 garlic cloves
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  1. Preheat the oven to 400°F. Wash the carrots and beets thoroughly with cold water. Peel and dry them with a clean kitchen towel. If you are using medium or large carrots and beets, cut them into large chunks, if heirloom, meaning small, leave them whole. Add the beets and carrots into a medium dutch-oven or heavy bottom pot. Peel the shallots and add them to the pot. Add 2 tablespoons canola oil to pot and toss the vegetables. Put the pot in the oven and roast the vegetables for 20 - 25 minutes until the vegetables tan a bit and are softened but not tender.
  2. Meanwhile make the charmoula sauce Wash carefully the cilantro and parsley and dry (in a salad spinner or with a clean kitchen towel). Put them in a food processor with the rest of the chermoula ingredients and process them until you get a smooth paste like pesto. Leave it aside.
  3. Soak the kale and beet leaves in cold water for a few minutes (to remove sand and insects). Remove the large spines of the kale (I don't have the patient to cut each with a knife or scissors, so I do it with my hands. No need to chop the leaves, they will shrink in the oven. Add the kale and beets, chickpeas, preserved lemons and charmoula sauce into the pot, sprinkle a bit salt and give it a gentle stir. Put the pot back in the oven for 10 minutes or until the veggies are tender. Don't let the veggies over-cook.
  4. Serve as a main dish with harissa on the side, if you like spicy.

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