nutritional information

Per 1 1/2-cup serving:

  • 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
Vegan Gluten-Free

Quince and Vegetable Tagine

Serves 6

In Morocco, quince is a common ingredient in tagines and slow-cooked dishes. Here, hearty vegetables play off the tangy-sweet flavor of quince.
  • 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
  • ½ 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
  • ¼ cup chopped cilantro, for garnish

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.

November/December 2010 p.58

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