Chickpea Tagine with carrots

Now that Em is back, so am I :)
I have been cooking regularly, but just been lazy to write about it.



I made this dish a few weeks ago when it was colder. Although the Tagine looks solid in the photo, it can be made into a stew or served over a grain.
I subscribe to Vegetarian Times regularly. I read each magazine I get, pull out recipes that I want to try and file them away. I never really get back to them. Now, I subscribe to the weekly recipe from Vegetarian Times. When I see a recipe online, I save it and make it. I am sure if I went back to my file of ripped out Vegetarian Times recipes, I would find the one I decided to try. I wonder what it is about the online version of recipes that makes it easier for me to try. It is the same thing with blogs. I am more likely to try a recipe from a blog than a cookbook. I bought a couple of vegan cookbooks because I read a recipe I really enjoyed on a blog. Since that first week, though, I have not really gone back to the cookbooks. Any suggestions to reduce this over-reliance on the internet? I love reading the cookbooks and the magazine - it just does not translate to action.
With that story, this Chickpea Tagine with Carrots also came to me through an email. Changes I made -
1. Dried cranberries instead of currants
2. Agave nectar instead of honey
3. No yogurt
4. Added vegan sausage pieces towards the end of the boiling
5. Added dry roasted peanuts at the end
6. And you probably already know this - Cilantro instead of parsley. I am such a huge fan of cilantro and don't really like the taste of parsley..

And I served it over brown rice. It was a really good, hearty meal!!