Preheat the oven on Convection to 180°C.

Line the enamel tray with piece of non-stick baking paper.

Scrub the carrots thoroughly and trim the tops off. Place into a large bowl, along with fennel seeds, salt and pepper, and 2 tablespoons of extra virgin olive oil. Toss thoroughly to coat, set aside.

In a separate bowl, add the chickpeas, remaining 1 tablespoon of olive oil, sea salt and pepper. Toss thoroughly to combine.

Arrange the carrots evenly on the prepared enamel tray, leaving room for the chickpeas. Add the chickpeas onto the tray, and place into the preheated oven. Cook for 30 minutes.

When the carrots and chickpeas are cooked, transfer them to a serving platter and drizzle over the honey. Top with red vein sorrel leaves, crumbled feta and pomegranate seeds.