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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
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 a bit 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 of yogurt you’re using, it might be thick or thin. If it is thin, drizzle; if thick, plop. If you are not a curry fan, I also like this recipe with paprika or cumin instead.
You can make the chili oil more complicated by adding other spices, like star anise, citrus peel, and other peppers, but I find the most basic form works well for me and is so easy to make that I will whip it up at the last minute. It also lasts for ages so there is no reason to not make a double or triple batch.
Ruffage: A Practical Guide to Vegetables by Abra Berens, © 2019. Published by Chronicle Books. Photographs © EE Berger. —Food52
Ingredients
- Green Beans
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1 pound
(455g) green beans, roughly chopped
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1/4 cup
neutral oil, plus more for cooking the beans
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salt
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2 teaspoons
(4g) curry powder
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3/4
(180g) yogurt
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1 cup
(120g) crispy chickpeas
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1 bunch
cilantro (1 oz, 1/2 cup, 30g) roughly chopped
- Chili Oil
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2 cups
(480ml) neutral oil
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1/4 cup
(20g) chili flakes
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1 teaspoon
(6g) salt
Directions
- Green Beans
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Toss the green beans with a glug of neutral oil and a big pinch of salt and grill.
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Heat the ¼ cup oil over high heat and when hot, add the curry powder and let bloom.
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Stir the curry oil into the yogurt.
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Transfer the beans from the grill to a serving platter and drizzle with curry yogurt. Scatter with the crispy chickpeas and cilantro and serve.
- Chili Oil
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Heat ½ cup (120 ml) of the oil until it shimmers.
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Remove from the heat and add the chili flakes and salt.
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Let sit until fragrant, about 3 minutes, then add the rest of the oil to cool it and keep the pepper flakes from burning.
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Let cool and store in a jar on the counter. It will get more nuanced as it ages.
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