Roasted carrots with goat’s cheese & pomegranate

INGREDIENTS

• 750g/ 1lb 10oz carrots
• 2 tbsp olive oil
• 2 tsp cumin seeds
• grated zest and juice 1 small orange
• 400g can chickpeas , drained and rinsed
• 100g/ 4oz white-rinded vegetarian goat's cheese
• small bunch oregano or mint , roughly chopped
• 75g/2½oz pomegranate seeds
• warm flatbreads , to serve