Eggplant and Chickpea Curry

Ingredients

• 1 tsp salt (or to taste)
• 3/4 tsp ground coriander
• 3/4 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp red pepper flakes (optional)
• 1/4 tsp cinnamon
• 1/8 tsp black pepper
• 1/8 tsp ground cardamom
• 1 large eggplant, peeled and diced (about 5 cups diced)
• 2 tbsp olive oil
• 3 cloves of garlic, minced
• 1″ piece of ginger, grated
• 1 medium onion, chopped
• 1/4 cup tomato paste
• 2 15.5 oz cans of chickpeas, rinsed and drained
• 2 cups water or vegetable broth
• 1 bunch of fresh cilantro, chopped ( about 1 cup chopped)