Step 1

Coat the bottom of a large pot with the oil and place it over medium heat.

Step 2

Give the oil a minute to heat up, then add the eggplant and onion. Give everything a stir to coat the veggies evenly with the oil.

Step 3

Cook the eggplant and onion for about 10 minutes, stirring frequently, until the eggplant is very tender.

Step 4

Add the garlic, cumin, paprika, coriander, and red pepper flakes. Stir well and cook everything for about a minute, until the garlic becomes very fragrant.

Step 5

Stir in the broth, tomatoes, tomato paste, and chickpeas. Raise the heat and bring the liquid to a boil.

Step 6

Lower the heat and allow the stew to simmer for about 30 minutes, until the eggplant is very tender and the stew has thickened up a bit, stirring occasionally.

Step 7

Stir in the spinach and cook the stew for about 3 minutes more, until the spinach has wilted.

Step 8

Remove the pot from heat and season the stew with salt and pepper to taste.

Step 9

Ladle into bowls and serve.