Honey Fennel Carrots With Crispy Chickpeas | Donna Hay

Ingredients

• 2 bunches Dutch carrots (750g), scrubbed and trimmed
• 2 teaspoons fennel seeds
• 2 teaspoons sumac, plus extra to serve
• sea salt and cracked black pepper
• 2 tablespoons extra virgin olive oil
• 1 head garlic, halved crossways
• 400g can chickpeas (garbanzos), rinsed and drained
• ½ cup (140g) labne (yoghurt cheese)
• 1 pomegranate, seeds removed
• 1 tablespoon honey
• red vein sorrel, to serve