Curried Eggplant Chickpea & Coconut Stew

After a long day working in the dirt and tirelessly tending the fields, my kitchen is where I go to unwind. Even when we're deep in the middle of a busy farm day, I'm usually thinking about what's growing and what I can turn it into for dinner. There is something incredibly satisfying about taking the vegetables we've grown and turning them into a nourishing, home-cooked meal.

I always look forward to the end of the day when I can strip out of my dirty farm clothes, slip into my pajamas, put on my favorite slippers, and relax for the first time all day. My kitchen is where amazing things happen, and unlike the fields—which can be beyond stressful—I don't stress out in my kitchen. I love trading my farmer's hat for my cooking apron at the end of the day.

Even though farming can be stressful, I'm always incredibly grateful for the bounty we're rewarded with. When we started farming five years ago, I made it my mission to make sure we'd always have a farm-fresh meal on the table at the end of the day. It doesn't always happen, but more often than not, we're sitting down to a nourishing homemade dinner after a long day on the farm.

Taylor and I have worked out a routine that allows me to come in from the fields a few hours before he does. That gives me time to prepare dinner, take photos if it's something I want to share here 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 else happens to be cooking.

I look forward to this ritual every.single.day.

I also know Taylor looks forward to a little quiet time in the fields on his own. We spend a LOT of time together—24 hours a day, to be precise!—so having separate chores can actually be really healthy.

A Happy Soup Accident

This soup was a happy accident last week.

It finally rained for the first time in ages, and I wanted something simple, hearty, and comforting. I wasn't planning on creating anything particularly spectacular. I just wanted a warm bowl of homemade soup that would hit the spot after a long day outside.

But somehow, this one turned into an out-of-this-world soup.

Taylor and I haven't stopped talking about it since, and the leftovers were somehow even more delicious the following day. That's always a good sign.

I wasn't originally planning to document this recipe, but after dipping my spoon into the pot for a taste test, I quickly whipped out my camera, found my notepad, and jotted down what I thought were accurate measurements. I immediately knew this hearty vegetable soup needed to be shared.

With that being said, please take the measurements with a grain of salt—as always!

I typically don't measure my ingredients when I'm cooking. When I know I'm going to share a recipe on the blog, I'll usually take notes as I go, but that didn't happen with this soup. Luckily, I'm confident you can create something delicious using the guided recipe below.

And honestly, that's one of my favorite things about cooking. It should be fun, experimental, and catered to your own preferences. Taste as you go, swap in whatever seasonal vegetables you have on hand, and make it your own.

This is the kind of nourishing comfort food I love most: simple ingredients, plenty of vegetables, and a big pot of homemade soup that makes the whole house smell amazing.

I really hope you give this soup a whirl and that your family has the same "out-of-this-world" experience we did.

Grab a spoon and enjoy!

Curried Eggplant + Chickpea & Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4-6

Ingredients

  • 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

  • 1 cup full fat coconut milk, reserve a little cream from the top of the can for garnish and reserve any additional liquid for smoothies!

  • 3 1/2 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

Preparation

  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.

Notes

*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Taste test as you go. *Have fun in the kitchen.

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