1. Preheat oven to 180C Cut buttercup into bite-sized pieces. Slice carrots into halves diagonally.
2. Mix oil, garlic, chickpeas, cumin and salt together and toss with the carrots and buttercup in a bowl until vegetables are coated.
3. In a lined baking tray, bake the buttercup and carrots until tender, approximately 45mins.
4. Stir the spinach with the buttercup and carrots then sprinkle with pomegranate seeds and serve.