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Heat the oven to 180°C fan and line two large baking trays with baking parchment.
Drain and pat dry the chickpeas. Cut the peppers into 2cm chunks. Cut the halloumi into 1cm cubes.
Put the chickpeas, tomatoes, peppers, halloumi and unpeeled garlic cloves on one tray with ¾ each of the cumin, ground coriander and chilli powder. Season with salt and pepper and drizzle with ¾ of the olive oil. Toss to coat.
Cut each aubergine in half lengthways and score a 2cm deep criss-cross pattern into the flesh of each one. Sprinkle with the remaining ground spices and drizzle with the remaining olive oil, season and place on the other baking tray. Place both trays in the oven for 40 mins.
While the veg cooks, roughly chop the coriander and thinly slice the spring onions for garnish.
Mix the tahini, kefir and sumac in a bowl and season. When the vegetables are ready, squeeze the garlic from the skins into the sauce, mash them in and stir to combine.
Transfer the chickpeas, halloumi and veg to a serving dish and stir in ¾ of the fresh coriander. Place the aubergine halves on top and scatter with the remaining coriander, spring onions, pomegranate seeds, lime juice and the sauce.