North African-Spiced Vegetable Tagine

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2 tablespoons olive oil

1/2 teaspoon turmeric

3 teaspoons ground cumin

1 teaspoon paprika

1/4 cup finely chopped cilantro

1/2 cup finely chopped flat-leaf parsley

2 garlic cloves, minced

1 (14-ounce) can diced tomatoes, undrained

1 large fennel bulb, cut into 1/2-inch wedges

1 1/4 pounds Yukon Gold potatoes, peeled and cut into 6 wedges

2 cups chopped peeled turnips

4 carrots, cut in half lengthwise and then into 3-inch sticks

1 cup vegetable broth

1 cup frozen baby peas

1 1/2 teaspoons salt

1/4 teaspoon black pepper

2 tablespoons fresh lemon juice

Fresh cilantro sprigs

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