Charred Green Beans with Crispy Chickpeas and Curry Yogurt

Recipe by Abra Berens, from Ruffage: A Practical Guide to Vegetables, Chronicle Books, 2019

This dish defines contrast—smoky grilled green beans, cool yogurt, spicy curry, crunchy chickpeas. I love it so much. Long beans and round chickpeas can be unruly; feel free to cut the beans into smaller pieces or slightly smash the chickpeas before crisping if you like. Similarly, depending on the type you’re using, the yogurt might be thick or thin. If it is thin, drizzle; if thick, plop. If you are not a curry fan, try paprika or cumin.

By Abra Berens / Photography By Ashley Swartzendruber | June 19, 2019

Ingredients

Green Beans

1 pound green beans, roughly chopped
¼ cup neutral oil (like canola or safflower), plus more for cooking the beans
Salt
2 teaspoons curry powder
¾ cup yogurt
1 cup crispy chickpeas (below)
1 bunch cilantro (1 ounce | ½ cup), roughly chopped

Chickpeas

1 15- or 16-ounce can of chickpeas
½ cup olive oil
½ teaspoon salt
½ teaspoon chili flakes

Instructions

Green Beans

Toss the green beans with a glug of neutral oil and a big pinch of salt and grill.

Heat ¼ cup oil over high heat; when hot, add the curry powder until fragrant. Stir the curry oil into the yogurt.

Transfer the beans from the grill to a serving platter and drizzle with curry yogurt. Scatter with the crispy chickpeas and cilantro and serve.

Crispy Chickpeas

Heat the oven to 350° to 425°—the hotter the oven, the faster they’ll cook. Drain a can of chickpeas and rinse well.

Dress the chickpeas with olive oil, salt and chili flakes (optional). Spread on a foil-lined baking sheet in a single layer and bake until crispy and deep golden brown, about 20 minutes.

Remove from the oven and let cool, keeping in a single layer or they will steam and soften. Keep at room temperature until ready to use. If they get soft, recrisp in the oven (a few minutes).