Place the walnuts in a food processor, and finely grind them. Set aside.
On a baking tray, lay the eggplant/aubergine sticks, drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until they become soft.
Heat oil in a frying pan, and cook the onion until it's soft and translucent. Add garlic, and cook for 1 more minute.
Add chili powder, cinnamon, maple syrup, pomegranate molasses, and cook for 1 minute. Then add the ground walnuts and chickpeas. Cover and cook for 5 minutes. The sauce will thicken. Then add the stock and let the sauce simmer for a minute. And that's the sauce ready.
To plate, pour the sauce in bowls, top with roasted aubergine/eggplant and sprinkle with fresh pomegranate seeds, walnuts and fresh cilantro/coriander leaves.