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Vegetable Tagine With Chermoula Sauce

Healthy and aromatic plant-based main dish.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Lunch, Main Dish
Cuisine: Moroccan, Plant-based
Keyword: Grain-Free, Healthy, Plant-Based
Servings: 4
Author: Shelly
Cost: 5

Ingredients

  • ½ pound butternut squash - roughly diced
  • 4 -6 heirloom carrots or 4 medium carrots - peeled and halved
  • 10 cherry tomatoes - sliced in half
  • 4 shallots - peeled
  • 3 - 4 tablespoons avocado or olive oil
  • 1 bunch of kale or spinach or chard - washed carefully, and spine removed)
  • 2 cups cooked chickpeas or jarred
  • 2 slices preserved lemons or 2 teaspoons lemon juice
  • !For chermoula sauce
  • Handful cilantro - washed carefully and dried - with a salad spinner or a clean kitchen towel
  • Handful parsley - washed carefully and dried - with a salad spinner or a clean kitchen towel
  • 1" ginger piece - peeled and chopped
  • 1" turmeric root piece or ½ teaspoon ground turmeric - chopped
  • 3 garlic cloves - peeled
  • ½ teaspoon cumin
  • 2 teaspoons coriander seeds
  • 1 teaspoons smoked paprika

Instructions

  • Preheat the oven to 400°F.
  • Put the vegetables except for the kale in an oven proof dish and drizzle the oil over them. Roast for 20 minutes or until the vegetables are tan but not tender.
  • Meanwhile make the chermoula sauce: Put the chermoula ingredients in a food processor and process them until you get a smooth pesto like paste. Leave it aside.
  • Remove the vegetables from the oven and add the the kale (No need to chop the leaves, they will shrink in the oven), chickpeas, preserved lemons and chermoula sauce, sprinkle salt and toss gently. Put the dish back in the oven for 10 more minutes or until the veggies are tender. Serve over Basmati rice, quinoa or couscous, with a tablespoon harissa on the side.