Heat 1 tbsp oil in a large frying pan and add the onion. Saute for 8-10 minutes until soft and slightly golden. Add the garlic and cook for a further 3 minutes, then add the chickpeas directly to the pan and cook for an additional 1 minute. Turn off the heat, then add the crème fraîche and 3 tbsp warm water. Mash until the chickpeas are broken down but still chunky. Season, then cover and keep warm.
Place a small frying pan over a medium/high heat and add the cumin seeds. Toast for 1-2 minutes until fragrant, then immediately transfer to a pestle and mortar and grind coarsely. Peel the courgettes into long ribbons and toss with the cumin seeds, lemon zest and 1 tbsp of oil. Set aside.
Heat a griddle pan over a medium high heat and add the courgette in three batches, cooking for 2-3 minutes and turning over occasionally, until cooked with some griddle marks. Transfer to a plate, cover and keep warm.
Whisk together the tahini, 2 tbsp lemon juice, the honey and 100ml warm water until smooth and runny, but not too thin. Arrange the smashed chickpeas on plates and top with the courgettes. Scatter over the feta and pomegranates and serve with the tahini sauce for dipping and drizzling.