Heat oven to 375 degrees fahrenheit.
Cook the sorghum in a medium pot, according to package instructions, in water or vegetable broth. It will cook for 45-50 minutes.
Set the eggplant rounds side by side on top of clean dish towels. Liberally salt the tops and let stand for 20 minutes. Pat dry with a paper towel and slice the eggplant rounds into 1" cubes.
In a large bowl, mix the remaining 1 teaspoon of salt, the spices and the garlic with oil. Stir in the cubed eggplant, sliced red onion and chickpeas being sure to coat well.
Line a baking sheet with parchment paper. Pour the eggplant and chickpea mixture onto the sheet pan and spread evenly.
Place the sheet pan in the oven for 45-60 minutes. Once the mixture begins browning lightly, remove the sheet pan from the oven and allow it to rest for 10 minutes.
Divide sorghum evenly between 6 bowls. Serve roasted eggplant and chickpea mixture atop sorghum, with sliced avocado, chopped cilantro and a sprinkle of lime juice.