Preheat the oven to broil.
Rub the tomatillos, poblano and garlic with 1 tablespoon olive oil and roast on a rimmed baking sheet until they are charred, about 2 minutes per side. Remove from the oven and let them cool until you can handle them. Remove skin from the tomatillos and poblano; remove the seeds from the poblano.
Place the roasted vegetables into a food processor along with the cilantro, oregano, salt, pepper and remaining tablespoon olive oil. Pulse until pureed into a sauce. Remove and set aside.
In the same processor, add ½ cup chickpeas and pulse a few times to mash them. Set aside.
Heat a small saucepan over medium heat with olive oil then add the curry powder, cumin and paprika and cook until fragrant, about 30 seconds. Add the roasted tomatillo sauce and cook for 2 minutes.
Add the mashed chickpeas, remaining whole chickpeas, coconut milk, salt, pepper and water.
Mix well and bring to boil over medium-high heat, then reduce the heat and simmer curry until thick, about 8-10 minutes. Taste and adjust with salt and pepper.
Serve over rice or quinoa and top with cilantro and avocado if desired.
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