On a low to medium heat, gently heat your oil in a deep saucepan and add your onions.
Stir them around for 3-4 minutes until they start to sweat and then add your garlic.
Continue to sauté until your onions have softened.
Meanwhile, place a small frying pan on the heat and toast your ground cumin and coriander seeds for 2 minutes until they release their aroma. Give them a quick pounding with a pestle and mortar.
Now add your pounded spices, cinnamon, chilli and salt & pepper to the pan and stir.
Turn up the heat to high and add your aubergines.
Stir for a couple of minutes until they are coated with the oil and spices and they are starting to cook.
Now add your tomatoes to the pan, stir them around, bring to the boil.
Drain your chickpeas and add them to the pan.
Mix in the chickpeas, cover the pan and simmer on a low heat for 20 minutes or so until your aubergines are soft.
Remove from the heat, pour into a serving bowl and allow to cool to around room temperature.