This recipe is somewhat of an experimental kind-of-thing. So give it a try and see if you enjoy it as much as we did!

Curried Eggplant & Chickpea Stew

by Dishing Up the Dirt

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


  • 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


  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.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

Partnering with local, organic farmers to deliver fresh produce, meat, dairy and more throughout Greater Atlanta.

About Us

All Recipes