Brush the vegetable slices with a little oil and griddle or fry in batches for 2 minutes each side to give golden bar marks, set aside.
Meanwhile, heat the remaining oil in a separate frying pan and fry the onion and 2 cloves garlic for 3-4 minutes, add the chickpeas and cumin then add the tomatoes and half the Walnuts and fry for 2-3 minutes. Season to taste.
Mix together the yogurt, remaining garlic and Walnuts.
Lay the vegetables on a large serving platter, top with the chickpea mixture. Spoon over the yogurt mixture and sprinkle with pomegranate seeds to serve.
Cooks tip
Swap the chickpeas for cannellini or kidney beans and add some fresh chilli for a little kick.