Peel the onions and finely dice them. Also dice the peppers and aubergines.
Heat the oil in a large pan. Sear the aubergine, bell pepper and onion cubes. Add ajvar, chunky tomatoes and stock and bring to the boil. Season with cumin, salt and pepper. Let everything simmer for 10 minutes. Add the chickpeas and half of the finely chopped parsley and sauté briefly. Season to taste with salt and pepper.
Arrange on plates with flakes of goat cream cheese and the remaining parsley.