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Spring Vegetable Tagine with Spiced Olives
This tagine brings together spring vegetables - potatoes, sweet potato, courgettes, flat beans, peas and baby artichokes - simmered in a stock flavoured with Moroccan-style olives. The Black Series Sauté Pan 4 l is roomy enough to brown the root vegetables first and then hold everything for a covered simmer.
- Total time
- 60 min
- Prep
- 20 min
- Cook
- 40 min
Ingredients
Method
Wash all the vegetables. Peel the potatoes and sweet potato and cut them into large cubes. Trim the courgettes and cut into chunks, or halve small ones. Top and tail the flat beans and cut each into 4.
Chop the garlic and slice the onion.
Pull off the tough outer leaves of the artichokes, trim the stalks and drop them into a bowl of lemon water to stop them darkening.
In the Tupperware Black Series Sauté Pan 4 l, heat 50 ml olive oil and brown the garlic and onion.
Add the potatoes and sweet potato, letting them colour with occasional stirring, then pour in the stock. Cover and cook for 10 minutes.
Meanwhile, drain and dry the artichokes. Brown them whole or in pieces, depending on size, for about 5 minutes in a frying pan with the remaining oil.
Add the flat beans, peas, courgettes and artichokes to the sauté pan, stir, then add the olives. Cover and simmer gently for 15 minutes.
Adjust the seasoning and serve scattered with parsley and coriander.
