Chickpea & Eggplant Curry

Chop the eggplant and onion into small pieces and cook in a little oil over medium heat about 10 minutes until tender; add the garlic for a minute. 2. Drain and rinse the chickpeas and add to the pan. 3. Add the coconut milk, spices, salt, and pepper and simmer about 5 minutes, stirring frequently. 4. Serve with cooked rice or naan, garnished with spinach or fresh coriander.