To prepare the aubergines
Rub the garlic into the aubergines and brush with oil, season with salt.
Grill the aubergines over/on a medium heat (approx. 200 °C for approx. 15 mins. on each side.
Remove the aubergine flesh with a fork, set aside the aubergine skins. Puree the aubergine flesh with the tahini, harissa, pomegranate juice and lemon juice, season with salt.
Mix the filling with half of the chickpeas, return the mixture to the aubergine skins. Top with the remainder of the chickpeas and the reserved pomegranate seeds, yoghurt and parsley.