Gather your ingredients and preheat your oven to 220°C/200°C fan/gas mark 7.
Place the sweet potato and chickpeas on a large, deep baking tray (use two baking trays if needed), drizzle with half the oil and sprinkle with the spice mix and seasoning. Put the aubergine halves, skin-side down, onto the baking tray. Spread the paste evenly on top of each half. Roast everything on the middle shelf for 8-10 mins.
After 8-10 mins, remove the baking tray from the oven then add the pepper. Drizzle with a little oil and return to the oven and roast for another 10-12 mins.
Meanwhile, in a small bowl, combine half of the coriander and the yoghurt. Season with salt and pepper. Prep the chilli.
Share the tray bake between your plates, dollop over the yoghurt dressing then top with the chilli and remaining coriander.