Prepare the aubergines ahead by washing them cutting them in half lengthways. Carefully score them with criss-cross cuts and sprinkle most of the salt over (keep one pinch of salt for your yoghurt sauce) and put aside for 20 min or longer. This task can be done ahead if you wish.
Meanwhile, prepare the yoghurt sauce by taking a bowl out and mixing the yoghurt with the cumin powder, the lemon juice, crushed garlic, half of the lemon zest (keep the remainder for sprinkling over) pepper and a tiny pinch of salt.
Prepare your chickpeas by taking them out of the can, rinse and place in a pan over medium heat with 1 tsp of olive oil. Cook for 3 minutes shaking the pan every now and again so the chickpeas coat in olive oil evenly. Sprinkle some salt, one pinch of cumin powder, one of turmeric powder and a tiny one of cayenne pepper. Cook for a further 3 minutes.
Turn the oven on and preheat at 190°C/375F
The aubergines should have released some juice. Carefully and very gently squeeze each aubergine ( holding it vertically or the cut side facing down) to discard of those juices.
Brush each aubergine half with the olive oil, sprinkle some cumin powder and place them in a tray on baking paper. Repeat this with all 8 halves.
Roast for about 35-40 min until they have browned and softened nicely.
Take the aubergines out dish them out and sprinkle the chickpeas over. Spoon over the yoghurt sauce.
Sprinkle the chopped herbs as well as some chilli flakes or cayenne pepper and the lemon zest. Serve with the halved tomatoes and enjoy!