Preheat the oven to 200°C, gas mark 6 and grease two large baking trays with olive oil.
Salt the aubergine steaks and allow them to sweat for 15 minutes on the baking trays.
After 15 minutes, wipe any excess moisture from the aubergine steaks.
Brush both sides of the aubergine steaks with olive oil and season with 1 tsp of the cumin, 1 tsp of the sumac and 1 tsp of the smoked paprika. Add salt and pepper to taste.
Drain the two cans of chickpeas and pour one on to each of the baking trays in between the aubergine steaks, dispersing evenly.
Season the chickpeas with the remaining ½ tsp of cumin, ½ tsp of sumac and ½ tsp smoked paprika.
Add salt and pepper to taste and give the tray a good shake.
Sprinkle fennel seeds over both of the baking trays and add a generous drizzle of olive oil all over.
Bake in the oven for 20 minutes, flip the aubergine steaks over and toss the chickpeas so that they cook evenly.
Bake for another 15-20 minutes, until the aubergines are cooked through and golden. Season to taste.
Garnish generously with fresh mint leaves and serve with yoghurt.