Chickpea Vegetables With Cumin Couscous - cooking recipe

Ingredients

200 g dried chickpeas
2 tbsp olive oil
400 g leeks, chopped coarsely
2 None medium carrots, cut into batons
2 cloves garlic, crushed
1 tbsp finely chopped fresh rosemary
2 tbsp white wine vinegar
500 ml vegetable stock
100 g baby spinach leaves
60 ml lemon juice
2 tbsp olive oil, extra
2 cloves garlic, crushed, extra
None None Cumin Couscous
250 ml boiling water
1 cup (200g) couscous
1 tbsp olive oil
1 tsp ground cumin

Preparation

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, for 40 mins or until tender. Drain.
Meanwhile, preheat oven to 160\u00b0C/140\u00b0C fan/gas 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 for 30 mins.
Meanwhile, make cumin couscous. Combine the water and couscous in medium heatproof bowl, cover; stand for 5 mins or until liquid is absorbed, fluffing with fork occasionally. Add oil and cumin; toss gently to combine.
Remove dish from oven; stir in spinach, juice, extra oil and extra garlic. Serve chickpea vegetables with couscous and salad.