Peel, halve and slice the onions. Wash and dice the eggplant. Heat olive oil in a large saucepan and cook the vegetables in it for about 6 minutes until they soften. Salt everything well and then peel and chop the garlic. Mash the cumin seeds and add everything with the cardamom, cloves, chilli powder and black cumin to the vegetables. Cook everything for about 2 minutes while stirring. Then add turmeric and cook again for 1 minute.
Drain the chickpeas and add them to the saucepan with the stock. Wash and dice the tomatoes and stir in as well. Bring everything to a boil and then cook on medium heat for about 5 minutes.
In the meantime, wash the spinach, dry it and also add it to the saucepan. Cook for about 1 minute until the spinach has collapsed.
Put the stew in the soup plate and add a tablespoon of yoghurt to each. Serve with flatbread and mango chutney.
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