Prepare chick peas and barley separately as per packet instructions. Drain and set aside.
Meanwhile, preheat oven to 170C and roast the garlic bulb for 30 minutes. Allow to cool before separating into cloves with the skin left on.
Grind the cumin in a mortar and pestle. Mix 1/2 teaspoon of the ground cumin with the ras el honout, lemon juice, olive oil, salt, pepper and grated garlic. Stir.
In another bowl, add the dill and celery leaves, and moisten with a little dressing. Add the remaining cumin and some pepper, then dress the chick peas and barley with the rest of the dressing. Gently stir through the almonds.
Pour into a bowl. Scatter over the wilted leaves, garlic cloves and crumbled goats cheese. Scatter over pomegranate seeds and serve.