Serves 6 In Morocco, quince is a common ingredient in tagines and slow-cooked dishes. Here, hearty vegetables play off the tangy-sweet flavour of quince.

Serves 6
In Morocco, quince is a common ingredient in tagines and slow-cooked dishes. Here, hearty vegetables play off the tangy-sweet flavour of quince.

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 (10 – 12 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

Directions

  1. Preheat oven to 230°C (450°F).
  2. Combine cumin, coriander, turmeric, ginger, and cayenne pepper in small bowl. Set aside.
  3. Drain tomatoes, slice in half, and set aside; transfer juice to small saucepan.
  4. 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.
  5. Toss together cauliflower, zucchini, fennel, onion, oil, tomato halves, and remaining 1 tbs. cumin mixture in roasting pan.
  6. Season with salt and pepper, if desired. Move vegetables to centre of pan. (They need not be in a single layer.)
  7. Combine 2 tsp. sugar and cinnamon on plate.
  8. Coat cut sides of quince pieces with cinnamon sugar.
  9. Arrange quince skin-side down around sides of roasting pan.
  10. Sprinkle remaining cinnamon sugar and remaining 1 tsp. sugar over quince.
  11. Roast vegetables in pan 20 minutes. Pour tomato juice mixture over vegetables, and cover with foil.
  12. Reduce oven heat to 175°C (350°F), and bake 1 hour, or until quince and vegetables are tender.
  13. Let stand 10 minutes.
  14. Sprinkle with cilantro.
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