Ingredients
Method
1.Place chickpeas in medium bowl, cover with cold water, stand overnight, drain. Rinse under cold water, drain. Place chickpeas in medium saucepan of boiling water. Return to the boil, reduce heat, simmer, uncovered, about 40 minutes or until chickpeas are tender. Drain.
2.Meanwhile, preheat oven to 160°C (140°C fan-forced).
3.Heat oil in large deep flameproof baking dish, cook leek and carrot, stirring, until just tender. Add garlic, rosemary and chickpeas, cook, stirring, until fragrant. Add vinegar and stock, bring to the boil. Cover, cook in oven 30 minutes.
4.Meanwhile, make cumin couscous. Combine the water and couscous in medium heatproof bowl, cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Add oil and cumin, toss gently to combine.
5.Remove dish from oven, stir in spinach, juice, extra oil and extra garlic. Serve chickpea and vegetable braise with couscous.
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