Moroccan vegetable tagine

This can easily be done in a Dutch oven if you don’t have a tagine laying around… 
Chop everything into equal sized chunks all a bit larger than a garbanzo bean: three carrots, one bell pepper, one white potato, add a can of tomatoes or Rotel tomatoes/peppers and that can full of water to the mix, 1/2 to one can of garbanzo beans, a handful of dry cherries or chopped dry apricots, 2-3 smashed cloves of garlic, 2-3 Tbs olive oil and 2tsp Moroccan seasonings (I will post the mix I make in the comments). Serving with some chicken rubbed with Moroccan seasoning, and some round rustic bread I will cook once everything else comes off the egg. Making some smoked clarified butter/ghee fortified with 14 cloves of garlic (sorry, I can’t remember which of you geniuses had this idea), to go on crab legs later. Stones/cast iron are heating under the butter for bread baking.