Heat 1 tbs of oil in a large sautee pan, add the onion and gently cook over a low to medium heat for about 10 minutes. The onions should be soft and light brown.
Add the garlic and ginger and cook for about 1 minute, then add the spices and the chopped coriander stalks. Cook for another minute, until you can smell the spices. Be careful not to let the spices burn.
Now add the remaining oil and the aubergine, cook for about 5 minutes until the aubergine takes on the colour of the spices. If the pan gets dry add a splash or two of water.
Pour in the tin of tomatoes plus half a tin of water. Stir and then cover and leave to simmer over a low heat for 10 minutes. Stir occasionally. After 10 minutes add the chickpeas, stir and cover and leave to simmer for another 5 minutes.
When the aubergine is soft add in the spinach and cook until the spinach has wilted. Finish by stirring in the coriander leaves. Serve immediately with naan, basmati or brown rice, almonds, coriander leaves and a dollop of natural yogurt.