Heat oven to 190C/170C fan/gas 5.
Toss the carrots with 1 tbsp of the oil,
sprinkle with the cumin seeds and
orange zest, and season with salt. Spread
onto a large baking sheet and roast for
50 mins until tender and catching some
colour on the edges.
Stir the chickpeas into the roasted
carrots, then tip onto a large serving
platter. Drizzle with the remaining oil and
a little of the orange juice. Crumble over
the goat’s cheese and scatter with the
herbs and pomegranate seeds. Serve
warm with toasted flatbreads.