Vegetarian Tagine

saveur.com

Debbie Fenner

subheading: FOR THE TAGINE:

10 oz. peeled sugar pumpkin, cut into 1½-in. chunks

10 oz. peeled winter squash (such as butternut or acorn), cut into 1½-in. chunks

2 large red or white onions, thickly sliced (3 cups)

1 medium yellow bell pepper, stemmed, seeded and cut into ½-in. strips

1 medium sweet potato, peeled and cut 1½-in. chunks

¼ cup plus 3 Tbsp. olive oil, divided

2 tsp. ground cumin, divided

2 tsp. kosher salt, divided, plus more to taste

4 garlic cloves, finely chopped

One 15-oz. can chopped tomatoes

2 tsp. harissa

1 tsp. ground coriander, plus more to taste

1 vegetable stock bouillon cube dissolved in 2 Tbsp warm water

One 15-oz. can chickpeas, drained and rinsed

10 dried apricots, coarsely chopped

Coarsely chopped fresh cilantro (optional)

subheading: FOR THE BULGUR:

1½ cup bulgur wheat

½ tsp. kosher salt

¼ cup dried cherries, finely chopped

¼ cup raisins, finely chopped

2 Tbsp. dried chives

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