1. Heat the oil in a large pot on a medium heat. Add the onions, cover with the lid and allow to sweat for 2 minutes until they become soft.
2. Add the garlic and all spices, cook for 1-2 minutes stirring continuously until the spices become very aromatic. Add the aubergine and chickpeas and stir for 1 minute to coat with spices.
3. Add the tinned tomatoes, water and apple cider vinegar, fold in, reduce the heat slightly and allow to simmer uncovered for 20 minutes stirring occasionally (or until the aubergine has softened).
4. Season to taste, then remove from the heat, fold in the coriander (optional) and serve with rice, papadoms, naan, yoghurt or on its own.