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Indian


Roasted Tomatillos Sauce
� 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

Chickpea Curry
� 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

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.
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!

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