Preheat your oven to 400°F (200°C).

Wash and peel the eggplants, cut into chunky pieces, and drizzle with olive oil.

Sauté finely chopped yellow onion in olive oil for about 5 minutes, then add minced garlic for another 1-2 minutes.

Add the tomato paste, chopped tomatoes, and cinnamon to the onion and garlic, and simmer for 10 minutes.

Combine the roasted eggplants and chickpeas with the tomato mixture, adjusting the consistency with water as needed.

Taste and adjust seasoning with salt, pepper, and more dried mint if desired, then serve warm or at room temperature.