Roasted Tomatillos Chickpea Curry
Posted By Savita
For my love of chickpeas, I'm always testing recipes to cook simple, healthy and easy Chickpea Curries for weekday dinner.
In my home, no one will mind eating healthy if it tastes good... I'm sure so is in yours!?
This creamy chickpea curry fits right in category of being healthy, easy to cook, and yet tastes like a scrumptious restaurant-quality dinner at home..... Vegan, high in fiber, gluten free, and is ready in just 20 minutes!
How good does that sound?
Honestly, Roasted Tomatillos Chickpea Curry is pure example of my passion for Mexican bold flavors and my Indian heritage.
When I was testing this recipe ..... I had my kitchen counter lined-up with small bowls filled with different versions of this curry and my guinea pig tasting everything.. ;) (you know him). I had this recipe in mind since long but wanted to make sure flavors work good together. I'm no stranger to experimenting with curries, and knew tang of roasted tomatillos will go good with meaty chickpeas and spicy curry.. yet recipe-testing...
- 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
Roasted Tomatillos Sauce
- 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.
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!
Roasted Tomatillos Sauce yields about 1 to 1.5 cups depending upon size or tomatillos and poblano. Recipe needs about 1/2 cup sauce. Add more if you like a tangy curry. Or make sauce once and enjoy this chickpea curry twice in week. Sauce will stay good in refrigerator for 4-5 days.
For rice, I use one part rice and two part water with pinch or two of salt. If you want more flavor then one whole bay leaf. Bring to boil, then simmer on medium heat covered until water has been absorbed and rice grains are soft.
For lighter, less starchy rice, add 3 portions water instead of two. Drain the excess water at the end of cooking which reduces the starch level in rice.