Directions:
- Preheat oven to 450.
- Combine cumin, coriander, turmeric, ginger and cayenne in small bowl. Set aside.
- Drain tomatoes and set aside. If using whole tomatoes, slice in half. Transfer juice to small saucepan.
- Stir garlic, 1 tbsp of the cumin mixture and 1 cup water into tomato juice; bring to a boil Reduce heat to medium-low and simmer 15 minutes.
- Toss together cauliflower, zucchini, onion, oil, tomatoes, chickpeas and remaining 1 tbsp cumin mixture into roasting pan. Move vegetables to center of pan. (They need not be in a single layer.)
- Put cinnamon on plate. Coat cut sides of quince pieces with cinnamon. Arrange quince skin-side down around sides of roasting pan. Sprinkle remaining cinnamon over vegetables, and cover. 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 Facts
| Amount Per 1 Serving | |||
| Calories | 263.9 Kcal (1105 kJ) | ||
| Calories from fat | 56.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 10% | |
|---|---|---|---|
| Sodium | 52.6mg | 2% | |
| Potassium | 1059.47mg | 23% | |
| Total Carbs | 44.02g | 15% | |
| Sugars | 10.82g | 43% | |
| Dietary Fiber | 12.09g | 48% | |
| Protein | 11.66g | 23% | |
| Vitamin C | 82.5mg | 137% | |
| Iron | 4.2mg | 23% | |
| Calcium | 125.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 51.65 Kcal (216 kJ) | ||
| Calories from fat | 11.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 10% | |
|---|---|---|---|
| Sodium | 10.29mg | 2% | |
| Potassium | 207.37mg | 23% | |
| Total Carbs | 8.62g | 15% | |
| Sugars | 2.12g | 43% | |
| Dietary Fiber | 2.37g | 48% | |
| Protein | 2.28g | 23% | |
| Vitamin C | 16.1mg | 137% | |
| Iron | 0.8mg | 23% | |
| Calcium | 24.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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