Preheat oven to 350 F. Peel eggplant in strips and cut in 2 inch cubes, toss with sunflower oil and sprinkle lightly with salt. Bake in a sheet pan for about 20-25 minutes until golden brown. Remove from oven and lay them on a tray lined with paper towels to soak up any excess oil.
Drain chickpeas and add fresh water to cover (keeping a good 1-2 inches above the chickpeas) and 1/2 tsp. salt in a sauce pan on medium high heat. Bring to a boil, reduce heat and simmer covered for 30 minutes. You may need to add a little water to the chickpeas, to maintain enough water so they’re immersed. Once cooked through, remove from heat and place the chickpeas in a bowl and reserve ½ cup of chickpea water.