Chickpea Vegetables With Cumin Couscous

• 1 cup dried chickpeas
• 2 tablespoons olive oil
• 4 1/2 cups leeks chopped coarsely
• 2 medium carrots cut into batons
• 2 cloves garlic crushed
• 1 tablespoon fresh rosemary finely chopped
• 2 tablespoons white wine vinegar
• 2 1/8 cups vegetable stock
• 3 1/3 cups baby spinach leaves
• 4 tablespoons lemon juice
• 2 tablespoons olive oil extra
• 2 cloves garlic crushed, extra
• couscous Cumin
• 1 cup boiling water
• 1 cup couscous
• 1 tablespoon olive oil
• 1 teaspoon ground cumin

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, for 40 mins or until tender. Drain.
2. Meanwhile, preheat oven to 160u0b0C/140u0b0C 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.
3. 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.
4. Remove dish from oven; stir in spinach, juice, extra oil and extra garlic. Serve chickpea vegetables with couscous and salad.

chickpeas, olive oil, leeks, carrots, garlic, rosemary, white wine vinegar, vegetable stock, baby spinach, lemon juice, olive oil, garlic, couscous cumin, boiling water, couscous, olive oil, ground cumin

Taken from www.yummly.com/recipe/Chickpea-Vegetables-with-Cumin-Couscous-1400386 (may not work)