Preheat your grill to its highest setting. Line a large baking tray or roasting tin with foil. Add ½ tbsp baharat to a bowl. Mix in 1 tbsp olive oil and some salt and pepper. Add the chicken breast mini fillets and stir to coat them. Set to one side.

Trim the green top off the aubergine and chop the aubergine into small cubes. Cut the tomatoes into 6-8 wedges each. Peel and thinly slice the red onion. Tumble all the veg onto the lined baking tray. Drain and rinse the chickpeas and add them to the tray. Pour over 1 tbsp olive oil, and dust with ½ tbsp baharat and add a good pinch of salt and pepper. Toss then spread out in a thin, even layer.

Place the chicken fillets on the tray with the veg. Slide under the hot grill for 6 mins then turn everything over and cook for 6-8 mins more.

While the chicken and veg are cooking, finely chop the mint leaves.

The chicken and veg will have cooked for a total of 14 mins. The veg should be softened and lightly charred. The chicken should be cooked through. Check by cutting into the thickest part of one of the fillets. There should be no pink. Cook a little longer if you need to.

Serve the chicken, veg and chickpeas in warm, shallow bowls, topped with a dollop of yogurt and the chopped mint.