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Heat a large, heavy-based pan over a medium heat. Add the coriander and cumin seeds to the pan and toast for three to four minutes or until their aromas are released.
Transfer spices to a pestle and mortar or spice grinder, and grind to a powder. Keep the pan on the heat.
Heat one tablespoon of the oil in the pan. Add the onions and a pinch of salt and sweat over a medium to low heat for six minutes, before adding the garlic and cooking for a further two minutes. Scrape the softened onions and garlic out onto a plate and set aside.
Add four tablespoonsof the oil to the pan again, add the eggplant, season with salt and saute until golden and slightly softened with the ground spices.
Return the onions and garlic to the pan. Add the chopped tomatoes (and all their juices), chickpeas, stock, chipotle and season. Simmer for 15 to 20 minutes.
Before you want to serve, add the kale to the top of the pan (I like to not stir it but just wilt it in the residual heat of the pan). Wilt for two to three minutes or until soft.
Use tongs to take the kale off the top and divide it between bowls. Add the stew to the side or over the top. Scatter with your herbs of choice, spring onions, avocado and feta (if using). You can serve this with tacos, or just straight up!