Quince and Vegetable Tagine

• 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

1. Preheat oven to 450F.
2. Combine cumin, coriander, turmeric, ginger, and cayenne pepper in small bowl.
3. Set aside.
4. Drain tomatoes, slice in half, and set aside; transfer juice to small saucepan.
5. Stir garlic, 2 tsp.
6. sugar, 1 Tbs.
7. cumin mixture, and 3 cups water into tomato juice; bring to a boil.
8. Reduce heat to medium-low, and simmer 15 minutes.
9. Toss together cauliflower, zucchini, fennel, onion, oil, tomato halves, and remaining 1 Tbs.
10. cumin mixture in roasting pan.
11. Season with salt and pepper, if desired.
12. Move vegetables to center of pan.
13. (They need not be in a single layer.)
14. Combine 2 tsp.
15. sugar and cinnamon on plate.
16. Coat cut sides of quince pieces with cinnamon sugar.
17. Arrange quince skin-side down around sides of roasting pan.
18. Sprinkle remaining cinnamon sugar and remaining 1 tsp.
19. sugar over quince.
20. Roast vegetables in pan 20 minutes.
21. Pour tomato juice mixture over vegetables, and cover with foil.
22. Reduce oven heat to 350F, and bake 1 hour, or until quince and vegetables are tender.
23. Let stand 10 minutes.
24. Sprinkle with cilantro.

ground cumin, ground coriander, turmeric, ground ginger, cayenne pepper, tomatoes, garlic, sugar, cauliflower, zucchini, fennel, red onion, olive oil, ground cinnamon, unpeeled quince, cilantro

Taken from www.vegetariantimes.com/recipe/quince-and-vegetable-tagine/ (may not work)