Place the aubergine, onions, garlic and ginger in a saucepan with the olive oil and sweat them in the oil until they begin to soften.
Add the spices and cook for another 2 minutes.
Add the coconut water, lemon juice, and chick peas. Bring to the boil, cover and simmer for 10 minutes.
Add the chopped tomatoes and heat. Continue to simmer, covered, on the top of the cooker for approximately 20-30 minutes or until the aubergine is soft.
Chop the spinach and add to the pan along with the fresh coriander. Heat through to allow the spinach to wilt.
Season with salt and black pepper and mix well.
Garnish with the chopped mint and serve with rice, millet or quinoa and a green salad.