Simmer the soaked chickpeas in plenty of water until tender, about 30 minutes. Drain.
In a heavy pan, heat the three tablespoons olive oil and saute the onion until soft. Add the basmati rice and stir so each grain is coated with oil.
Pour the hot stock over the rice and season with salt and allspice. Cover and simmer eight minutes. Stir in the pumpkin and chickpeas, cover and cook a further eight minutes. Turn off heat, add the crushed garlic, juice of one lemon and coriander leaves. Keep warm.
In a stainless steel bowl, mix artichokes, feta, watercress, purple onion, walnuts and dress with 4 tablespoons oil, juice of 1/2 a lemon and pomegranate molasses. Season with salt and white pepper.
On warm serving plates, spoon the pilaf into the centre then top with salad. Enjoy!