Lamb aubergine stew with crispy chickpea topping

Name: Lamb & aubergine stew with crispy chickpea topping
Ingredients: 3 tbsp olive oil; 2 red onions, chopped; 600g lamb leg or shoulder, cut into chunks; 2 tbsp plain flour; 4 garlic cloves, crushed; 1 aubergine, diced; 1 red pepper, diced; 1 orange pepper, diced; 1 tbsp ras-el-hanout (or use 1 tsp each of cumin, coriander and cinnamon); 1 tbsp harissa; 400g can chopped tomato; good pinch sugar; 1 beef or lamb stock cube; small handful coriander, chopped; small handful mint, chopped; 2 x 400g cans chickpeas; 1 tsp cumin seed drained and rinsed; 200g pack feta cheese, crumbled