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Quince and Vegetable Tagine

In Morocco, quince is a common ingredient in tagines and slow-cooked dishes. Here, hearty vegetables play off the tangy-sweet flavor of quince.

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In Morocco, quince is a common ingredient in tagines and slow-cooked dishes. Here, hearty vegetables play off the tangy-sweet flavor of quince.

Servings
1 1/2-cup serving

Ingredients

  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 1 tsp. turmeric
  • 1 tsp. ground ginger
  • 1 pinch cayenne pepper
  • 1 28-oz. can whole tomatoes
  • 3 cloves garlic, peeled and sliced
  • 5 tsp. sugar, divided
  • 1/2 head cauliflower, pulled apart into large florets (4 cups)
  • 3 small zucchini, halved lengthwise and cut into 2-inch lengths (3 cups)
  • 2 small fennel heads, cut into eighths lengthwise (2 cups)
  • 1 medium red onion, quartered and thinly sliced (1 cup)
  • 2 Tbs. olive oil
  • 1 tsp. ground cinnamon
  • 2 small unpeeled quince, cored and cut into eighths
  • 1/4 cup chopped cilantro, for garnish

Preparation

1. Preheat oven to 450°F. Combine cumin, coriander, turmeric, ginger, and cayenne pepper in small bowl. Set aside.

2. Drain tomatoes, slice in half, and set aside; transfer juice to small saucepan. Stir garlic, 2 tsp. sugar, 1 Tbs. cumin mixture, and 3 cups water into tomato juice; bring to a boil. Reduce heat to medium-low, and simmer 15 minutes.

3. Toss together cauliflower, zucchini, fennel, onion, oil, tomato halves, and remaining 1 Tbs. cumin mixture in roasting pan. Season with salt and pepper, if desired. Move vegetables to center of pan. (They need not be in a single layer.)

4. Combine 2 tsp. sugar and cinnamon on plate. Coat cut sides of quince pieces with cinnamon sugar. Arrange quince skin-side down around sides of roasting pan. Sprinkle remaining cinnamon sugar and remaining 1 tsp. sugar over quince.

5. Roast vegetables in pan 20 minutes. Pour tomato juice mixture over vegetables, and cover with foil. Reduce oven heat to 350°F, and bake 1 hour, or until quince and vegetables are tender. Let stand 10 minutes. Sprinkle with cilantro.

Nutrition Information

  • Serving Size Serves 6
  • Calories 152
  • Carbohydrate Content 24 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 6 g
  • Protein Content 4 g
  • Saturated Fat Content 0 g
  • Sodium Content 327 mg
  • Sugar Content 10 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g