Autumn Vegetable Tagine with Bulgur Wheat

Ingredients

• 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)
• 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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