Spinach and Chickpea curry

Ingredients

• 1 small aubergine, sliced into chunks
• 3 tbsp. olive oil
• 1 tsp. smoked paprika
• Salt and pepper
• 2 red onions, peeled and sliced
• 2 garlic cloves, peeled and finely chopped
• 1 red chilli, deseeded and finely chopped
• 1 x 400g can of chickpeas, drained
• 1 tsp. garam masala
• 1 tsp. turmeric
• 1 tsp ground coriander
• 1 x 400g tin chopped tomatoes
• 1 x 400ml tin reduced fat coconut milk
• Fresh coriander (optional)