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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.

Ingredients: 

Ingredients: 

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2 tsp. ground cumin
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2 tsp. ground coriander
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1 tsp. turmeric
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1 tsp. ground ginger
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1 pinch cayenne pepper
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1 28-oz. can whole tomatoes
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3 cloves garlic, peeled and sliced
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5 tsp. sugar, divided
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½ head cauliflower, pulled apart into large florets (4 cups)
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3 small zucchini, halved lengthwise and cut into 2-inch lengths (3 cups)
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2 small fennel heads, cut into eighths lengthwise (2 cups)
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1 medium red onion, quartered and thinly sliced (1 cup)
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2 Tbs. olive oil
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1 tsp. ground cinnamon
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2 small unpeeled quince, cored and cut into eighths
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¼ cup chopped cilantro, for garnish

Instructions: 

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: 

Calories: 
152
Protein: 
4 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
Carbohydrates: 
24 g
Cholesterol: 
0 mg
Sodium: 
327 mg
Fiber: 
6 g
Sugar: 
10 g
Yield: 
Serves 6