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Bring two cups bone broth + 1 cup quinoa to a bowl in a stovetop pot, then cover and reduce to simmer, placing the whole cardamom pods and star anise on top. Let simmer for 15 minutes or until liquid is absorbed, then keep covered to steam an additional 10 minutes before you fluff with a fork. Remove pods and star anise before serving.
While quinoa is cooking melt coconut oil in large stovetop pot, then add in diced onion and cook 5-10 minutes over medium-low heat, until translucent.
Add in garlic and ginger and cook for one minute, then add in all other spices and cook an additional 2-3 minutes until fragrant.
Add tomato paste and stir another 2-3 minutes, then add in peeled and chopped eggplant and do the same.
Toss in chickpeas and coconut milk and bring to a boil, then reduce to simmer for 20-30 minutes, until eggplant is cooked through. You can also add in more bone broth to thin the sauce if preferred.
When finished cooking add in 1 cup chopped cilantro and use the rest to garnish. Serve with the quinoa and option to top with coconut yogurt or a squeeze of fresh lime.