Chick Pea and Aubergine Casserole

2 onions, chopped
2 tablespoons olive oil
2 teaspoons cumin seeds
2 teaspoons ground coriander
4 garlic cloves, chopped
2 aubergines, chopped into chunks
1 red chilli, chopped
1 tsp saffron
1 tsp salt
2 x cans chickpeas
175g basmati rice
115g green olives
1 lemon, sliced
400ml vegetable stock
fresh coriander

Fry the onions in the oil for 5 minutes, add the cumin, coriander, garlic, aubergine, chilli, saffron and salt. cook for a couple of minutes. Add the chickpeas, rice, olives, lemon slices and stock. Bring the the boil, cover and cook gently for 20 minutes. Stand for 5 minutes then stir through the coriander and serve.