Preheat oven to 200 degrees celsius.
Combine the hot vegetable stock with marmite, then add to to the TVP to rehydrate. Set aside until ready to use.
Lay chickpeas out on a baking sheet and drizzle over 1 tbsp of olive oil. Place in oven and cook for 15 minutes - or a little crispy.
To cook the pita chips, lay the triangles out on a baking sheet. Drizzle with 1 tbsp of olive oil and sprinkle over a little salt. Place in oven and cook for 5 minutes or until desired crispiness.
Heat 1 tbsp of the olive oil in a large pan over medium-high heat. Once hot, add onion and garlic, sauté until the onions are beginning to soften. Turn the heat down to medium-low and cook for a further 5 minutes until looking a little golden.
Turn the heat back to medium-high and add the aubergine to the onions. Cook for 5 minutes, at this point the aubergine should be turning a little brown and softening.
Add the spices to the onion and aubergine. Combine everything well and cook for 1-2 minutes until lovely and fragrant.
To the spicy mix, add the rehydrated TVP. Mix well and cook for a further 10 minutes over medium heat to allow the flavours to come together nicely.
Toss the chickpeas through the spicy mix and set aside until ready for serving.
To make the Tahini Yoghurt, whisk together the yoghurt, tahini, lemon and minced garlic in a large bowl. It should be lovely and velvety when ready!
To assemble, lay the pita chips out on a large serving tray. Spoon over the spicy mince mix, followed by the tahini yoghurt. Sprinkle over toasted pine nuts, pomegranate seeds and sliced mint.