Coconut Curried Eggplant & Chickpea Soup

Curried Eggplant & Chickpea Soup

My kitchen is my sanctuary. My absolute happy place.  It’s where I unwind after a long day in the dirt. When we are tirelessly working in the fields my kitchen isn’t far from my mind. I’m constantly inspired by what’s in season at the farm for dinner inspiration and I always look forward to the end of the day when I can strip out of my dirty farm clothes, slip into my p.j’s, put on my favorite slippers and relax for the first time all day. My kitchen is an amazing place where amazing things happen. I don’t stress out in my kitchen which is a complete contrast from how I feel out in the fields (it’s beyond stressful out there!). I love trading my farmers hat for my cooking apron at the end of the day.

Andrea harvesting lettuce 8-29

Even though the farm can be stressful I am always so grateful for the bounty we are rewarded with. When we started farming 5 years ago I made it my mission to guarantee we would always sit down to a farm fresh meal every evening. It doesn’t always happen, but more often than not we are relaxing with a home cooked meal at the end of the farm day. Taylor and I have worked out a routine that allows me to come in from the fields a few hours before he does so I can prepare dinner, take photos if it’s something I want to share on the blog, pour myself a glass of wine and enjoy the peacefulness of standing in front of my stove mindlessly stirring a pot of soup or whatever it may be. I look forward to this ritual I also know Taylor looks forward to a little quite time in the fields on his own. We spend a LOT of time together (24 hours a day to be precise!) and separate chores can be really healthy.

Curried Eggplant & Chickpea Soup2

Curried Eggplant & Chickpea Soup3

This soup was a happy accident last week. It rained for the first time in ages and I wanted something simple, hearty and comforting. I wasn’t planning on having an “out-of-this-world” soup, but we both agreed it was just that. We haven’t stopped talking about it since and the leftovers where even more delicious the following day. I wasn’t originally going to document this recipe but after I dipped my spoon into the pot for a taste test I quickly whipped out my camera, found my note pad, and jotted down what I thought were accurate measurements! I immediately knew that this soup should be shared!

eggplant soup 9-29

With that being said, please take the measurements for this recipe with a grain of salt (as always!) I typically don’t measure my ingredients but when I know I’m going to blog a recipe I take notes as I go. That didn’t happen here but I am confident you all can create this with the guided recipe below. Cooking should be fun, experimental and always catered to your own preferences! I really hope you all give this soup a whirl and that your family has the same “out-of-this-world” experience as we did. Grab a spoon and enjoy!

Coconut Curried Eggplant & Chickpea Soup


A lovely and fragrant curried eggplant soup perfect for a chilly fall evening.
    15 mins.
    45 mins.
  • 3 Tablespoons coconut oil
  • 1 large yellow onion, diced
  • 1 inch chunk of fresh ginger, minced
  • 1 serrano pepper, diced (remove seeds for less heat)
  • 1 1/2 Tablespoons good quality curry powder + additional for a little more kick
  • 1/8 teaspoon ground cayenne pepper, less if you are sensitive to spice
  • 1 medium-large eggplant (about 1 1/2 lbs?), cut into 1 inch chunks (no need to peel)
  • 2  teaspoons honey
  • 1 Tablespoon soy sauce (or tamari sauce)
  • 2 large ripe tomatoes, diced, or 1 (14 oz) can diced tomatoes, drained
  • 2 cups cooked chickpeas, if from the can rinsed and drained
  • 3/4 cup full fat coconut milk, reserve a little cream from the top of the can for garnish and reserve any additional liquid for smoothies!
  • 4 cups vegetable broth (plus more to thin if necessary)
  • Plenty of salt and pepper to taste
  • juice from 1 lime
  • 1 teaspoon lime zest
  • 1 cup fresh cilantro, minced

Serves 4-6

  1. In a large stock pot heat the coconut oil over medium-high heat. Add the onion, ginger, serrano pepper, curry powder and cayenne pepper. Cook until the onions becomes slightly soft and the spices are fragrant. About 5 minutes.
  2. Stir in the eggplant, honey, tamari, tomatoes and chickpeas. Cook until fragrant. About 3-5 minutes. Add the coconut milk, veggie stock and plenty of salt and pepper. Bring the mixture to a boil. Reduce heat to medium-low and simmer for about 30-45 minutes. Add more veggie stock (or water) if too much liquid evaporates.
  3. Carefully, with an immersion blender roughly puree half to 3/4 of the soup. Leave it slightly chunky for texture. You can also do this by carefully transferring half of the soup to a blender. Process until smooth. Return the pureed soup to the pot with the remaining “chunky” soup and stir until well combined.
  4. Season soup with fresh lime juice, lime zest and plenty of minced cilantro. Adjust salt and pepper as needed and serve hot with a dollop of coconut cream.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Taste test as you go.
*Have fun in the kitchen.

Tumbleweed Farm Autumn Ratatouille

Autumn Ratatouille 4

There is a nip in the air as the days grow shorter here at Tumbleweed Farm. The morning harvest requires huge mugs of piping hot coffee, winter hats and recently, long johns worn underneath our work clothes. Autumn is definitely here to stay and our days of non-stop irrigating, heatstroke and crankiness are a distant memory.  Not only is fall a welcome change but it’s downright amazing! There is even fresh snow on Mt. Hood. Pinch me! Sunrise at Tumbleweed is looking better and better each day.

Tumbleweed Farm Sunrise

Even our chickens seem to be happier in this cooler weather. Taylor loves checking on them in the morning and having a little quality bonding time before tending to other farm chores. Bear (pictured below) loves a good morning cuddle! I’m not sure if I’ve mentioned this enough but we eat a LOT of fresh eggs in our household. A typical breakfast is a green smoothie with a side of scrambled eggs, toast and a lot of coffee. It’s the perfect farmers fuel and we usually stay full for hours. I love raising chickens!

Taylor with Bear

Taylor fresh eggs

We are loving this slower pace and are equally loving the fall bounty. Our late season harvest is in full swing and winter squash, sweet potatoes, parsnips, broccoli and winter greens are all coming in strong. I wanted to celebrate the flavors of the season in this simple autumn ratatouille. Not only is it incredibly delicious but it hits the spot on a chilly September evening.

Autumn Ratatouille 2

I don’t know about you all but I’ve only ever eaten a summer ratatouille.  And while I think it’s delicious I’m never quite in the mood for such a hearty and filling dish in the middle of summer. I was inspired by Yotam Ottolenghi, the author of Plenty to make a fall version of this summer classic. I changed his recipe quite a bit and eliminated some steps to simplify. What I wanted to highlight most was the end of summer produce with early fall crops. This dish is absolutely delicious and a cinch to whip up-if you don’t mind standing in front of the stove for a bit! This is the kind of meal that gets better with age and makes great leftovers.

Autumn Ratatouille 3

If there is the slightest nip in the air where you live I invite you to spend a little quality time in your kitchen creating this simple and comforting meal. We served our ratatouille over cooked green lentils for a hearty and filling main course. This would taste equally delicious over rice, quinoa or simply as is.  Grab a fork and enjoy!

Tumbleweed Farm Autumn Ratatouille


A simple and flavorful fall dish highlighting seasonal vegetables. Serve over cooked green lentils, rice, or quinoa for a complete and filling meal.
    15 mins.
    45 mins.
  • 4 Tablespoons grapeseed oil (or another neutral high heat oil)
  • 1 large yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 small green chile, thinly sliced (can sub a jalapeño)
  • 1 small butternut squash, peeled and cut into 1 inch chunks
  • 2 parsnips, cut into 1 inch chunks
  • 1 medium zucchini, cut into 1 inch chunks
  • 1 medium-small eggplant cut into 1 inch chunks
  • 1 small potato, cut into 1 inch chunks
  • 2 medium-sized tomatoes, roughly chopped
  • 1 teaspoon honey
  • 1 Tablespoon tomato paste
  • 1/4 teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 1 cup cilantro, roughly chopped

Serves 6

  1. Heat the oil in a large heavy casserole dish or dutch oven over medium-high heat. Add the onion and cook for about 5 minutes. Stir in the garlic and chile pepper. Cook for about 2 more minutes stirring often. Add the squash, parsnips, zucchini, eggplant and potato. Cook until the vegetables brown up a bit and become fragrant. About 5 minutes.
  2. Stir in the chopped tomatoes, honey, tomato paste, crushed red pepper flakes and plenty of salt and pepper. Cover the pan and lightly simmer the vegetables for about 30 minutes. Check often and if the veggies become too dry add a little water.
  3. After 30 minutes or so taste test the vegetables. They should be soft and the flavors should be melting together. Adjust seasonings as needed and serve over cooked lentils with plenty of fresh chopped cilantro.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Serving sizes will vary depending on the size of your vegetables.
*Have fun in the kitchen and don't be afraid to switch things up.

Roasted Eggplant Hummus

Eggplant hummus 1

Calling all eggplant lovers! This is my absolute favorite hummus recipe of the moment and I’m already dreading the end of eggplant season. I made my first version of this hummus over a month ago but I didn’t get around to photographing it. I finally made it again last week (camera close by!) and we’ve been enjoying it out in the fields with fresh veggies and crackers. It’s the perfect farmers fuel and I think you all will enjoy it as well!

Eggplant Harvest September

If you aren’t a big eggplant lover this may be your gateway recipe. It’s creamy, garlicky, and has a hint of spice that takes it to a whole new level. Roasted eggplant also gives this hummus a lovely smokey flavor and the addition of parsley ties this whole dip together.

Eggplant hummus 3

Eggplant hummus 2

Grab your favorite crackers and veggies and dip away! Happy Friday.

Roasted Eggplant Hummus

Appetizers & Snacks

Roasted eggplant brings a subtle smokey flavor to this rich and creamy hummus.
    10 mins.
    35-45 mins.
  • 1 medium-sized Italian eggplant, sliced in half lengthwise
  • 2 cups cooked chickpeas, if from the can rinsed and drained
  • 1/3 cup tahini
  • 1/4 cup water
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 3 cloves of garlic, chopped
  • 1/3 cup loosely packed fresh parsley, tough stems removed
  • 1/8-1/4 teaspoon ground cumin (add more or less depending on spice preference)
  • 2 Tablespoons olive oil + more for serving
  • salt and pepper to taste


  • Minced parsley
  • pine nuts
  • extra olive oil for serving

Serves 6 servings

  1. Preheat the oven to 425 degrees. Place the eggplant slices cut side down on a prepared baking sheet and roast until fork tender and slightly charred on the skins. Anywhere from 30 -45 minutes. Start checking eggplant after about 25 minutes. Remove from the oven and let it slightly cool.
  2. Scoop out the eggplant flesh and place in the bowl of a food processor. Add the rest of the ingredients and whirl away until smooth and well combined. You may have to stop the processor a few times to scrape down the sides. Taste test and adjust seasonings as necessary. If the mixture is too thick add a little more oil or water. Season to taste with plenty of salt and pepper.
  3. Store in an airtight container in the fridge for up to 7 days.
*Use this recipe as a guide.
*Always adjust measurements and ingredients to suite your personal preference.
*Taste test as you go.
*Have fun in the kitchen!