Vegetable Tagine with Olives

Method

1. Wash all the vegetables. Peel the potatoes and sweet potato and cut them into large cubes. Trim the courgettes and cut them into chunks, or halve them if small. Top and tail the flat beans and cut each into 4.

2. Chop the garlic and slice the onion.

3. Pull off the tough outer leaves of the artichokes, trim the stalk ends and drop them into a bowl of lemon water so they do not darken.

4. Heat 50 ml (3 1/2 tbsp) of the olive oil in the Tupperware Black Series Sauté Pan 4 l and fry the garlic and onion until golden.

5. Add the potatoes and sweet potato and let them colour, stirring now and then. Pour in the stock, cover and cook for 10 minutes.

6. Meanwhile, drain and dry the artichokes. Brown them whole or in pieces, depending on size, in a frying pan with the remaining oil for about 5 minutes.

7. Add the flat beans, peas, courgettes and artichokes to the sauté pan, stir, then add the olives. Cover and simmer over low heat for 15 minutes.

8. Adjust the seasoning and serve scattered with parsley and coriander.

StovetopThanksgivingVeganGluten-freepotatoeslemonzucchini