Add the freekeh to a pan of water, and boil for around 15 minutes, until soft. Drain, and set aside.
Meanwhile, heat 1tbsp of the oil in a large frying pan, and add the sliced onion and grated carrot. Cook over a medium heat for about 7-8 minutes, stirring regularly, until the vegetables are soft and slightly caramelised. Add the paprika, cumin and ground coriander, and cook for 1 minute more.
In a small bowl, combine the harissa paste with the remaining 1tbsp of oil. Smear the mixture across both sides of each slice of aubergine, and place the slices in a griddle pan over a fairly high heat. Cook for a few minutes on each side, until the aubergine is soft and marked with dark char lines.
When the onion and carrot mixture is ready, add the drained freekeh, cooked chickpeas, honey or agave, lemon juice, and plenty of seasoning. Mix well, and cook for a few more minutes until everything is hot. Stir through the chopped walnuts, and serve topped with the harissa aubergine and fresh coriander.