Tagine With Vegetables And Olives

Begin by layering vegetables in tagine; lay down onions, garlic, artichoke, potatoes and chickpeas in an even layer, then fan out carrots, bell peppers and zucchini in a pyramid. Sprinkle spices and tomatoes on top and then add vegetable stock.

Drizzle olive oil all over. Slowly bring to simmer on low heat, cover and braise for approximately 30 minutes. Add olives and optional raisins pushing them in between the vegetables. Sprinkle with lemon juice, cover and cook for approximately 10 minutes or until vegetables are tender. Sprinkle herbs on top.