Winter Vegetable Tagine with Zesty Moroccan Charmoula Sauce

Winter Vegetable Tagine So, like I said, I got pretty sick this last week and thanks to Eric’s help, spent more time on the couch than I have in eight months. I watched my fair share of 30 Rock reruns (*tear*), and some Scrubs, but I also rewatched every Demetri Martin video on You Tube. He’s one of our very favorite comedians, and in honor of sick days everywhere, I thought I’d share our Top Ten Favorite Demetri Martin Quotes:

#10. I wonder what the most intelligent thing ever said was that started with the word “dude.” “Dude, these are isotopes.” “Dude, we removed your kidney. You’re gonna be fine.” “Dude, I am so stoked to win this Nobel Prize. I just wanna thank Kevin, and Turtle, and all my homies.”

#9. Swimming is a confusing sport, because sometimes you do it for fun, and other times you do it to not die.

Winter Vegetable Tagine

#8. If I ever saw an amputee getting hanged, I’d probably just start calling out letters.

#7. I wanna make a jigsaw puzzle that’s 40,000 pieces. And when you finish it, it says “Go outside.”

#6. I noticed that there are no B batteries. I think that’s to avoid confusion, ’cause if there were you wouldn’t know if someone was stuttering.
“Yes, hello I’d like some B-batteries.”
“What kind?”
“What kind?”
And D-batteries. That’s hard for foreigners. “Yes, I would like de batteries.”

Winter Vegetable Tagine

#5. I saw a guy at a party wearing a leather jacket and I thought, ‘That is cool.’ But then I saw another guy wearing a leather vest and I thought, ‘That is not cool’.
Then I figured it out: ‘Cool’ is all about leather sleeves.”

#4. I like sports; I like professional football. I like to get to the stadium and see the games live, you know. And I paint my chest before I leave the house. But I don’t have many friends, you know, so I usually just do punctuation and tack on a group already in progress.
But sometimes it works out kind of weird because we ended up on TV one time and it said “JETS?”

Winter Vegetable Tagine

#3. I like to use I Can’t Believe it’s Not Butter on my toast in the morning, because sometimes when I eat breakfast, I like to be incredulous.
“How was breakfast?”

#2. I went into a clothes store and a lady came up to me and said “If you need anything, I’m Jill”. I’ve never met anyone with a conditional identity before.

#1. I like video games, but they are very violent. I want to create a video game in which you have to help all the characters who have died in the other games.
“Hey, man, what are you playing?”
“SuperBusy Hospital. Could you leave me alone? I’m performing surgery! This guy got shot in the head, like, 27 times!”

(Note: quotes taken from IMDb, Brainy Quote, and

Okay, so about this tagine. I am totally enamored with tagines. For me, the very word tagine makes me feel like I’m going somewhere non-wintery and exotic. With this vegetarian version, winter vegetable favorites like potatoes, sweet potatoes, and squash are stewed together with fragrant spices like cumin and coriander as well as plenty of onion and garlic. Some spice is added with cayenne and jalapeno, plus some protein with the addition of chickpeas.

Winter Vegetable Tagine

Moroccan Charmoula sauce - zestier than it is pretty

But let’s talk for a minute about this Moroccan Charmoula sauce. I almost didn’t make it because the tagine had a lot of flavor in and of itself (and because that’s a lot of fresh herbs to buy in January). But I am so glad I did. Cilantro, parsley, cumin, paparika…with a healthy shot of lemon juice. This sauce added such a brightness to the sweet and spicy tagine. That lemon just zestied this dish right up, and I can’t tell you how much more we enjoyed it with the sauce. You can use the sauce on the tagine, or rice, or plain couscous, or roasted vegetables. This sauce is your ticket out of a cold and snowy day, trust me.

Winter Vegetable Tagine

Winter Vegetable Tagine with Zesty Moroccan Charmoula Sauce

Winter Vegetable Tagine with Zesty Moroccan Charmoula Sauce

(recipe from The Northern Heartland Kitchen

(serves 4-6)

This ultra-flavorful winter vegetable tagine serves up your standard winter vegetables with exotic Moroccan spices. Topped with this zesty charmoula sauce, this tagine keeps your mouth wanting more.


For the Tagine:

2 tbsp. olive oil

1 onion, peeled and chopped

2 shallots, peeled and chopped

2 cloves garlic, peeled and chopped

1/2 tsp. ground cumin

1 tsp. ground red chili (cayenne) or hot paprika

1/2 tsp. ground coriander

1 tbsp. tomato paste

1 c. vegetable stock or broth

1/2 c. vodka or white wine

1 jalapeno, seeded and chopped

salt & pepper

4-5 small new potatoes, scrubbed & cut into 2-inch pieces

2 c. cubed & peeled winter squash, sweet potato, or both

2 c. cooked chickpeas, drained & rinsed

*couscous for serving


For the Charmoula Sauce:

4 cloves garlic

1 tsp. salt

3/4 c. chopped cilantro

1/2 c. chopped parsley

2 tsp. paprika or sweet paprika

1/2 tsp. ground cumin

1/8 tsp. cayenne

1/4 c. olive oil

juice of 2 large lemons, or to taste

ground black pepper



In a large, deep skillet or dutch oven, heat the oil and saute the onion, shallots, and garlic with the cumin, cayenne, and coriander until fragrant. Stir int he tomato paste and continue cooking until mixture just begins to brown. Stir in the stock, vodka, and jalapeno and bring the mixture to a boil. Reduce the heat to a simmer, sprinkle with salt and pepper to taste, and then add potatoes and squash. Cover and cook until the vegetables begin to soften, about 15-20 mins. Toss in the chickpeas and cook until they are warmed through.

Serve on couscous and drizzle with charmoula sauce.



Pulse to combine garlic with salt in a food processor until you have a paste (you could also use a mortar and pestle). Add the cilantro and parsley and give a few quick pulses. Stir in the cumin, cayenne, olive oil, and lemon juice. Season with pepper to taste.





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9 thoughts on “Winter Vegetable Tagine with Zesty Moroccan Charmoula Sauce

  1. Oh being sick is the pits, but it’s definitely fun when you can watch reruns of your favorite shows and have a good laugh. I had never heard of Demitri Martin and he sounds like a hoot – your post had me cracking up! I only recently started making tagines and I adore them. I’ve never tried a moroccan charmoula sauce and I’m PSYCHED to give it a go! I also love that you booze up your tagine…clever girl! Hope you had a fun weekend!!

    • Are you just hoping to avoid the alcohol content or do you not love the taste?
      You could always use grocery store cooking wine if it’s the alcohol content that bugs you.
      Otherwise, this site as well as a few others recommended diluted white wine or cider vinegar (try 1/2 tbsp. vinegar in 1/2 c. water). You could also try some chicken or veg. broth mixed with a squeeze or two of lemon juice…or some diluted white grape juice + a squeeze of lemon juice. If it were me, I’d probably try a combo of about 2/3 c. of white grape juice + a scant 1/3 c. of water + 1 tbsp. of lemon juice…you’ll get that little bit of sweetness the wine has but still keep the acidity.

      Let me know what you try and how it works out. Hope that was helpful!

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