Method

1. Heat 2 tbsp olive oil into a large pan and add the onion, chickpeas, garlic and spices. Stir until the onion starts to soften (around 5-10 mins).
2. Add the aubergine cubes and add remaining oil. Cook for another 10 minutes, stirring occasionally until the aubergine has started to soften.
3. Add the tomatoes and seasoning. Cover the pan and simmer over a gentle heat for around 15 minutes until the aubergine has cooked through.
4. Remove from the heat and stir in the spinach until wilted.
5. Serve immediately with rice or pita bread