Chickpea Stew with Smoked Turkey

4 C. cooked chickpeas (canned are fine)
2 C. good quality chicken stock
2 smoked turkey legs, skinned and deboned, meat cut into large dice (if desired, wings are fine)
4 Tbsp. olive oil
1 small eggplant, skinned and medium diced
1 pint portabella mushrooms, trimmed and medium diced
1 large onion, medium dice
1 celery stalk, medium dice
1 carrot, peeled and medium dice
2 cloves garlic, minced
1 tsp. minced ginger
1 tsp. ground cumin
1 tsp. ground coriander
2 C. peeled, seeded, & chopped tomato (called concasse - canned will work too)
Chopped flat leaf parsly for garnish

Heat large, deep skillet over med-high heat.  Add 2 Tbsp. oil and heat to shimmering.  Add eggplant and mushrooms, salt (will help remove excess liquid from vegetables).  Cook, stirring occasionally, until tender, 15-20 minutes.  Remove from skillet and reserve warm.  Put skillet back on heat, add remaining oil.  Once hot, add onion, celery, and carrot.  Cook until onions are translucent, about 4-5 minutes.  Add ginger, cook for 2 minutes.  Add garlic, cook another minute.  Add turkey and then return eggplant mixture to the skillet.  Stir well and add chickpeas, stock, tomatoes, cumin and coriander.  Cook for 15 minutes.  Adjust seasoning with salt and pepper.  Garnish with parsley, serve and enjoy.