This was a surprise favorite of everyone in the house, even the skeptical 8 year old. Tastes like an Indian dish – maybe I should call it Chana Tomatillo.
This was a fairly easy dish that we served over rice (1 cup brown rice to go with this amount) with a side of sauteed kale. This made 3-4 servings. Next time I will double this for more yummy leftovers.
Modified from a chef de home recipe.
- 1 lb tomatillos, husk removed and washed, whole
- 1 anaheim/poblano/other pepper, whole
- 1 onion, chopped into 8ths
- 1/2 cup cilantro
- 1 tsp oregano
- 1 tsp salt (1/2 tsp if your chickpeas are salted), or to taste
- 1 1/2 Tbsp curry powder
- 3/4 cup coconut milk
- 2 cans chickpeas (I used unsalted), somewhat mashed if desired
- 1/4 cup water
Prepare a baking pan with foil and turn the oven broiler on high. Place whole tomatillos, whole pepper, and onion chunks on the pan. Broil for about 10 minutes, flipping everything over halfway through. Cool and then remove charred skin, stems, seeds, etc.
Combine roasted tomatillos, pepper, onion, cilantro, oregano and salt in a blender or food processor and pulse until the consistency of a well chopped salsa.
In a dry sauce pan, roast curry powder over medium heat for a minute. Add tomatillo salsa mixture, coconut milk, chickpeas, and water and simmer for 5-10 minutes.
Serve over rice and enjoy!