Heat the oil in a large skillet over medium-high heat. Add the onions, cook for 3 minutes. Add the garlic and ginger and cook for 2 minutes.
Add the curry spice blend, cook for 1 minute, tossing continuously.
Add the chopped eggplants and canned tomato, 2 tbsp of the stock and season with salt and pepper. Cook for 10 minutes, until the eggplant starts to soften. Add a few more spoonfuls of stock if the sauce starts to dry out.
Add the remaining vegetable stock and maple syrup, bring to boil and reduce the heat to medium. Partly cover the pan and simmer for 20 minutes, or until the sauce thickens and the eggplant is tender.
Add the drained chickpeas and diced chicken. Bring to boil and simmer for 8 minutes, or until the chicken has cooked through.
Divide into serving bowls, with steamed rice or flatbread.