Instructions: Cook the potato or yam in microwave, steamer, or oven, as preferred. Let cool.

Cut bell pepper into 1-inch rings; core. Then slice rings into strips.

Blanch, peel, seed, and chop the tomatoes to measure 2 cups. Peel the potato and cut into 1-inch chunks.

In a sauce pan, place the peas or lentils, the stock, garlic and onions; bring to a boil and simmer, covered, for 20 minutes.

Stir in all the vegetables, spices, lemon juice, honey, and apricots.

Return to a boil, add water if you want more sauce, and simmer for 15 to 20 minutes more.

Sprinkle with the toasted cumin seeds and serve in large shallow bowl with room for steamed couscous.

FYI - The tagine is named after the conical cooking pot used in North Africa. It is lightly sauced (not heavily gravied. A Moroccan tradition, it can be made with lamb, chicken, or vegetables.

Tested with red lentils instead of yellow split peas, added broth to get more spicy gravy for the couscous. Good. Leftover: cinnamon dominates, but still good.

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