Charred Green Beans with Crispy Chickpeas and Curry Yogurt
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).
