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 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 vegetable braise with couscous and salad.