Preheat your outdoor grill or a large indoor grill pan over medium-high heat. Brush both sides of the sliced aubergines with 2 tablespoons of olive oil and season evenly with 1/2 teaspoon of salt.

Place the aubergine slices on the hot grill and cook for 4 to 5 minutes on each side. Watch for them to become completely tender with deep, dark grill marks, then transfer to a serving platter.

While the aubergines are grilling, prepare the walnut sauce. In a food processor, combine the toasted walnuts, garlic, lemon juice, and remaining 1/2 teaspoon of salt.

Pulse the walnut mixture until finely ground. With the food processor running, slowly stream in the warm water until the mixture transforms into a smooth, creamy sauce. Set aside.

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the drained chickpeas, smoked paprika, ground cumin, and cayenne pepper, stirring well to coat the beans.

Sauté the chickpeas for 3 to 4 minutes until they are fragrant, warmed through, and slightly blistered on the outside. Remove the skillet from the heat.

To serve, spoon the warm spicy chickpeas generously over the grilled aubergine steaks. Drizzle the creamy walnut sauce over the top, garnish with fresh chopped parsley, and enjoy immediately alongside warm pita bread.