Heat the olive oil in a large skillet or Dutch oven over medium heat. When shimmering, add the cumin seeds and toast until fragrant, about 30 seconds.
Add the chopped onion and cook, stirring often, until translucent and slightly caramelized, about 8-10 minutes. You’ll smell a sweet, warm aroma as it softens.
Stir in the ground cumin, cinnamon, and turmeric, cooking for another 30 seconds to release their aromatic oils.
Add the minced garlic and cook until fragrant, about 1 minute, stirring constantly to prevent burning.
Toss in the diced eggplant and cook, stirring occasionally, until it begins to soften and turns golden, about 8 minutes. If sticking, add a splash of water or more oil.
Pour in the chopped tomatoes and stir well, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld.
Add the drained chickpeas and stir thoroughly, coating them with the spice and tomato mixture. Partially cover and let simmer on low heat for 20-25 minutes, stirring occasionally.
Meanwhile, toss in the sliced carrots and chunked zucchini, allowing them to cook until tender but still holding some bite, about 10 minutes.
Check the consistency of the sauce; it should be thick and fragrant. Adjust seasoning with salt and pepper as needed, and stir in lemon juice for brightness.
Remove from heat and let sit for 5 minutes to allow flavors to deepen. Serve hot with crusty bread, rice, or couscous, garnished with herbs if desired.
