Heat your oven to 180°C/Fan 160°C/Gas 4. Using a peeler, peel strips of the orange skin off. Place a double layer of foil in a pan with plenty over hanging the edges. Tip the rice on top of the foil along with the rosemary sprigs and orange peel.
Add 1 tbsp water then place the beetroot on top. Bring all the edges of the foil together and seal tightly, leaving no gaps. Place a lid on top. Turn on the heat. After 3 mins you should see smoke escaping.
Leave to smoke for a further 10 mins. Carefully open the package. Discard the rice and orange peel. Keep the rosemary. Place the beetroot on a baking tray. Place in the oven and roast for 40 mins till soft. Place the garlic clove in the oven for the final 20 mins of cooking.
While the beetroot cooks. Make the flatbreads. Tip the flour into a bowl with 1 tsp of ras el hanut, a pinch of salt and 1 tbsp olive oil. Pour in 80ml cold water and knead to a smooth dough.
Divide into four balls and roll into 15 cm circles. Heat a griddle or frying pan. Cook each flat bread for 2-3 mins on each side. Place at the bottom of the oven to keep warm.
Once the beetroot is tender, place in a food processor with half of the drained chickpeas, seasoning and 1 sprig of the smoked rosemary. Squeeze the roasted garlic from its skin and add it. Pour in 1 tbsp oil and blitz till smooth.
Mix the remaining chickpeas with 1 tsp ras el hanout, 1 tbsp oil and seasoning. Mix well. Gently fry in the pan used for the flat breads for 5-8 mins till crispy and golden.
Slice the cucumber in half. Scoop out the seeds. Cut into diagonal moons. Trim and finely slice the fennel. Place in a bowl with the alfalfa sprouts. Juice the orange into a mug and whisk in the tahini and seasoning. Pour into the bowl with the vegetables and mix well. Scatter over the crispy chickpeas.