Roasted Tomatillos Chickpea Curry

chefdehome.com

K Le Fleur recipes

subheading: Roasted Tomatillos Sauce:

6 Tomatillo (medium size, husk removed)

1 Poblano Pepper

1 tbsp Olive Oil

½ Cup Cilantro (handful of fresh leaves and stems)

1 tsp Oregano

1 tsp Salt

subheading: Chickpea Curry:

6 tbsp Coconut milk (about ⅓ 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 to 2 Lime (cut into wedges. for serving)

1 Cup Water

subheading: Smart Swap:

Replace rice with quinoa or fill it in gluten free corn tortillas for Chickpea Curry Tacos!! Yummm!

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