Roasted Tomatillos Chickpea Curry

• Vegan
• Gluten free

• Produce

  • 2 cup Chickpeas
  • 1/2 cup Cilantro
  • 1 Lime
  • 1 tsp Oregano
  • 1 Poblano pepper
  • 6 Tomatillo, medium size

• Canned Goods

  • 1/3 cup 6 tbsp coconut milk

• Baking & Spices

  • 1 tbsp Curry powder
  • 1 tsp Salt
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 2/3 tbsp Olive oil

• Liquids

  • 1 cup Water

Found on chefdehome.com

Description

Ingredients

• 6 Tomatillo  (medium size, husk removed)
• 1 Poblano Pepper  
• 1 tbsp Olive Oil  
• 1/2 Cup Cilantro  (handful of fresh leaves and stems)
• 1 tsp Oregano  
• 1 tsp Salt  
• 6 tbsp Coconut milk  (about 1/3 cup, use more or less per taste)
• 2 Cup Chickpeas  (16 ounce can of cooked chickpeas, drained and rinsed)
• 1 tbsp Curry Powder  
• 2 tsp Olive Oil  (or canola oil)
• Salt and Black Pepper  
• 1-2 Lime  (cut into wedges. for serving)
• 1 Cup Water  

Directions

• 1. Roast Poblano and tomatillo on direct stove heat or grill or under broiler until nicely charred and soft. (6-8 minutes). Scrap-off seeds and skin from roasted poblano. Add poblano flesh (no seeds/stem/skin), roasted tomatillos , and rest of Roasted Tomatillos Sauce ingredients - cilantro, oregano, salt and olive oil, to food processor. 2. Process everything to a sauce like Salsa Verde. Remove and set aside. In same processor, add 1/2 cup cooked chickpeas and pulse a few times to mash them. Set aside. 3. Heat a pan, with 1-2 teaspoon olive oil (or canola if using) then add curry powder and let curry perfume oil for 30 seconds. Add 1/2 roasted tomatillo sauce and cook for 2 minutes. Additional Notes 16 ounce chickpeas need about 1/2 cup tomatillo sauce (blended in step -1 and 2). Add more if you like a tangy curry. Or add few cup more chickpeas and sauce to make more servings.. 4. Add mashed chickpeas, remaining whole chickpeas, coconut milk and 1 cup water. 5. Mix well and bring to boil, then reduce heat and simmer curry until curry is thick. (5-7 minutes on medium-high heat) Taste and adjust salt and black pepper. Add more coconut milk if you prefer per taste. 6. Serve over rice or quinoa. Or Indian naan bread and enjoy!