Generously season the aubergine slices with salt and let them sit for 10 minutes to draw out moisture, then pat them dry with paper towels.

Preheat your grill or grill pan to medium-high heat and brush the aubergine slices on both sides with 2 tablespoons of olive oil.

Grill the aubergines for 4-5 minutes per side until tender and distinct char marks appear, then set aside on a serving platter.

While the aubergines cook, heat 1 tablespoon of olive oil in a skillet over medium heat and add the drained chickpeas, smoked paprika, cayenne pepper, and cumin.

Sauté the chickpeas for 5-7 minutes, stirring frequently, until they become crispy and fragrant, then remove from heat.

In a food processor or blender, combine the walnuts, garlic clove, lemon juice, remaining 1 tablespoon of olive oil, and 1/2 cup of water.

Blend on high until the sauce is smooth and creamy, adding a splash more water if the mixture is too thick to pour.

Season the walnut sauce with salt and black pepper to taste, adjusting the acidity with more lemon juice if desired.

To serve, drizzle the creamy walnut sauce over the grilled aubergines and top with the spicy warm chickpeas.

Garnish with fresh chopped parsley and serve immediately as a main course or a hearty side dish.