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Roasted Tomatillos Chickpea Curry

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A bright, tangy, and comforting chickpea curry made with roasted tomatillos and poblano pepper blended into a smoky sauce, simmered with creamy coconut milk and aromatic spices for a fresh yet hearty meal.

Ingredients

6 medium tomatillos, husks removed

1 poblano pepper

1 tbsp olive oil

1/2 cup cilantro (leaves and stems)

1 tsp oregano

1 tsp salt

6 tbsp coconut milk (about 1/3 cup)

2 cups chickpeas (16-ounce can, drained and rinsed)

1 tbsp curry powder

2 tsp olive oil (or canola oil)

Salt and black pepper, to taste

1 cup water

1–2 limes, cut into wedges (for serving)

Instructions

  1. Preheat oven to 220°C (425°F). Place tomatillos and poblano pepper on a baking tray, drizzle with olive oil, and roast for 15–20 minutes, turning once, until blistered and slightly charred.
  2. Let the roasted vegetables cool slightly, then remove the skin and seeds from the poblano pepper.
  3. Transfer roasted tomatillos and pepper to a blender. Add cilantro, oregano, and salt. Blend until smooth to form the roasted sauce.
  4. In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add curry powder and toast for 30 seconds until fragrant.
  5. Pour in the blended tomatillo sauce, water, and coconut milk. Stir well and simmer for 5 minutes to combine flavors.
  6. Add chickpeas, season with salt and black pepper, and simmer for 10–15 minutes until slightly thickened and chickpeas are well-coated.
  7. Finish with a squeeze of fresh lime juice before serving. Garnish with cilantro and serve hot with rice, quinoa, or naan.

Notes

For extra greens, stir in spinach or kale at the end of cooking.

To make it spicier, roast a jalapeño along with the tomatillos.

Replace coconut milk with cashew cream or yogurt for a lighter version.

To thicken, mash some chickpeas or simmer uncovered longer.

Freezes well for up to 2 months; reheat gently before serving.

Nutrition

Find it online: https://justsosavory.com/roasted-tomatillos-chickpea-curry/