4 -6heirloom carrots or 4 medium carrots - peeled and halved
10cherry tomatoes - sliced in half
4shallots - peeled
3 - 4tablespoonsavocado or olive oil
1bunch of kale or spinach or chard - washed carefully, and spine removed)
2cupscooked chickpeas or jarred
2slicespreserved 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
3garlic cloves - peeled
½teaspooncumin
2teaspoonscoriander seeds
1teaspoonssmoked 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.