Vegetable Tagine With Chermoula Sauce

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   ["Preheat the oven to 400u00b0F.

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   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.", "Meanwhile make the charmoula sauce

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   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.", "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.

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   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.", "Serve as a main dish with harissa on the side, if you like spicy."]

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