Roasted Tomatillos Chickpea Curry Recipe | ChefDeHome.com

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 Cups 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