Step 1: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
Step 2: Drain and rinse the canned chickpeas. Pat them completely dry with a clean kitchen towel. In a medium bowl, toss the dried chickpeas with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and a pinch of salt and black pepper. Spread them in a single layer on one of the prepared baking sheets.
Step 3: Cut the eggplant into 1-inch cubes. (Optional: If desired, salt the eggplant and let it sit for 15-20 minutes to draw out moisture, then pat dry thoroughly.) In a large bowl, combine the eggplant cubes with the remaining 2 tablespoons of olive oil and 2-3 tablespoons of harissa paste. Toss until the eggplant is evenly coated.
Step 4: Roast the chickpeas for 15 minutes. Then, add the eggplant to the oven. Continue roasting both for another 20-25 minutes, or until the eggplant is tender and slightly caramelized, and the chickpeas are golden brown and crispy. Halfway through, give both trays a good shake or stir to ensure even cooking.
Step 5: While the eggplant and chickpeas are roasting, prepare any desired accompaniments such as couscous, rice, or a fresh salad.
Step 6: Remove both trays from the oven. In a large bowl, gently combine the roasted eggplant and crispy chickpeas.
Step 7: Serve immediately, garnished with fresh chopped cilantro or parsley and a squeeze of fresh lemon juice.