From previous night soak the Chickpeas in water, the water to be at least 4 cm above the chickpeas as the chickpeas increase their volume quite rapidly. Add more water if needed.
Next day rinse the water of the chickpeas and add them into a medium pot. Top up with water making sure they are fully submerged and for the level of the water to be 4 cm above the chickpeas. Bring to a boil and simmer with the lid on for about 1 hour until soft. Remove from the water using a slotted spoon and keep aside.
In the same pot add the lentils and the bay leaves and top up with more water if needed. Bring to a boil and simmer with the lid on for about 40’ until soft. Remove from the heat and drain in a fine sieve.
For the tomato mixture we take a bowl and add into it the tomatoes, passata, onions, garlic, the pomegranate molasses, coriander, allspice, paprika, 100ml of the oil, 1 tsp salt and pepper and mix well.
Take an oven proof casserole with a lid and lay at the bottom ⅓ of the tomato mixture. On top of that add half the aubergines and then half of the chickpeas. Repeat once again and finally lay the last ⅓ of the tomato mixture. Pour all-over 150ml of water as well as the remaining 50ml of the oil.
Cover with the lid and place in a pre-heated oven at 150°C, air circulation and cook for 2 hours and 15’.
Remove from the oven, uncover, and mix well. Allow to cool for 15’ and serve with yoghurt.