Cut the eggplant, zucchini, carrot, green beans and red bell pepper into pieces.
Heat the garlic infused oil in a big skillet and add the eggplant and green beans. Stiry fry them until they are slightly browned. Add the zucchini and red bell pepper and mix well.
Add the canned tomatoes, refill the can up until half with water and add this too. Drain the chickpeas, and rinse well. Add the chickpeas, paprika powder, cumin and coriander to the mixture and make sure everything is properly mixed.
Bring the whole to a simmer, and set to medium heat. Cover the skillet with a lid and let simmer for ca. 15 minutes.
In the meantime, prepare the sour cream mixture. Cut the fresh chives into small pieces and keep some on the side to garnish the chili. Add the rest of the chives to the sour cream and mix them together with a spoon or fork.
Slice the avocado and olives in small pieces.
When the chili is done, add the olives, avocado and chives on top to garnish.
Get your sourdough bread and sour cream mixture and serve with the chili. Enjoy your tasty meal!