To begin making Eggplant and Garbanzo Stew Recipe, clean and cut the eggplants, and keep it soaked in water until further cooking.
Wash and soak the garbanzo (chickpeas) overnight, in the morning pressure cook with enough water for 3 whistles of till al dente and keep aside.
Heat olive oil in a pan, add the finely chopped garlic and saute till it turns golden colour.
Add the chopped onions and saute until it turns translucent.
Drain and add the eggplants and saute for 2 minutes.
Add the tomatoes and cook until it turns soft.
Once the tomatoes are soft and mushy, add cinnamon, paprika, white pepper powder, cumin powder, and saute until the spices are cooked and releases their flavour into the recipe.
Season with salt, add the vegetable stock and bring it to a rolling boil.
Add the boiled garbanzo (chickpeas), and simmer for 10 minutes. Switch off the heat when the stew becomes thick and flavourful.