Seven-vegetable Tagine | Oregonian Recipes

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/2 tablespoons minced garlic (4 large cloves)
• 2 tablespoons minced fresh ginger
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon whole coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon turmeric
• 1 cinnamon stick
• 1 bay leaf
• 1 cup chopped canned tomatoes, drained
• 1 1/2 cups vegetable broth
• 1/2 small butternut squash, seeded, peeled and cut lengthwise into quarters
• 2 large carrots, cut into 3-inch chunks
• 1 medium parsnip, peeled and cut into 3-inch chunks
• 2 small turnips, peeled and cut into 2-inch chunks
• 1 15-ounce can garbanzo beans, rinsed and drained
• 1 medium head cauliflower, trimmed and quartered
• 4 medium Yukon Gold potatoes, peeled and left whole
• 1 tablespoon harissa (see note)
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper
• 1/2 cup chopped fresh cilantro