Preheat the oven to 450°F (230°C) and line a baking sheet with aluminum foil. Lightly coat the foil with cooking spray to prevent sticking. Spread the eggplant cubes evenly over the prepared sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss the cubes to ensure they are well-coated, then roast for 10 to 15 minutes, stirring once halfway through, until the eggplant turns golden brown and slightly caramelized.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a medium saucepan or Dutch oven over medium-high heat. Add the sliced onions and minced garlic, along with a pinch of salt and pepper. Sauté for 8 to 10 minutes, stirring often, until the onions soften and begin to caramelize. Sprinkle in the cinnamon, cumin, smoked paprika, and cayenne, stirring constantly for about 30 to 45 seconds until the spices release their aroma.

Stir in the tomato paste and cook for about a minute, allowing it to deepen in color and develop a richer flavor. Pour in 2 cups of water, followed by another small pinch of salt and pepper. Bring the mixture to a steady boil, then add the roasted eggplant and chickpeas. Stir gently to combine, ensuring all ingredients are submerged in the flavorful broth.

Once boiling, reduce the heat to low and let the stew simmer uncovered for about 30 minutes, stirring occasionally as it thickens and the flavors meld together. Taste and adjust the seasoning if needed.

Serve warm, garnished with a scattering of freshly chopped parsley for a touch of color and freshness. This dish pairs beautifully with couscous, rice, or warm flatbread.