In a large saucepan, heat up the oil over medium heat and cook the onions until softened, about 5 minutes, then add the garlic and spices, cooking everything together for another 5 minutes. Stir frequently so it doesn't burn and add a splash of water or some more oil if needed.
Add in your chopped aubergine and peppers and stir so everything is coated in the spices and let cook for a few minutes before adding in the remaining ingredients, except the chickpeas and broccoli.
Bring to a simmer and cook until the veggies are softened, about 15 minutes. Add in the chickpeas and broccoli and let simmer for 5 more minutes. Check your veggies are cooked, and if yes remove from the heat and let sit for a few minutes.
Serve with some fresh coriander (cilantro), rice, and hummus!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/30-minute-chickpea-aubergine-eggplant-stew