4 to 6 servings
In a large mixing bowl toss diced eggplant with 1 teaspoon of kosher salt then transfer to a colander and let sit for at least 15 minutes to strain any excess moisture.
In a large Dutch oven or heavy-bottomed pot heat olive oil over medium high heat until just beginning to smoke. Pat chicken dry and season well with salt then carefully add to hot oil. Cook chicken, stirring occasionally, until golden brown, about 3 to 5 minutes.
Next add garlic, onion, and red bell pepper and sauté until translucent and fragrant, about 3 to 5 minutes. Add the drained eggplant and mushrooms then continue to sauté until tender and slightly caramelized, about 3 to 5 minutes.
Add the cinnamon sticks, cumin, coriander, cayenne pepper and cook briefly until fragrant, about 1 minute, then add the tomato paste and cook stirring often until brick red and thickened, about 3 minutes. Sprinkle mixture with chickpea flour and cook briefly, about 1 minute, then deglaze with chicken broth. Fold in apricots and reduce heat to medium-low then cover pot and simmer for 20 to 25 minutes or until chicken is fork tender. Taste and adjust seasoning with salt as needed. Serve immediately.