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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.
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.
Add mashed chickpeas, remaining whole chickpeas, coconut milk and 1 cup water.
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.
Serve over rice or quinoa. Or Indian naan bread and enjoy!