Aubergine & chickpea stew

Name: Aubergine & chickpea stew
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Cuisine: Middle Eastern
Ingredients: 200g dried chickpeas, soaked for 6-8 hours; 2 tbsp extra virgin olive oil, plus extra to serve (optional); 2 onions, finely sliced; 6 garlic cloves, crushed; 1 tbsp baharat; 1 tsp ground cinnamon; 1 small bunch of flat-leaf parsley, stalks finely chopped, leaves roughly chopped, to serve; 3 medium aubergines, sliced into 2cm rounds; 2 x 400g cans chopped tomatoes; 1 lemon, juiced; 50g pine nuts, toasted, to serve; pitta breads or flatbreads, to serve (optional)