Charred Green Beans with Crispy Chickpeas & Curry Yogurt

Add this side dish to your grilling repertoire this summer

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If you saw "grilled green beans" and instantly pictured all your prepped strands cascading through the grill grates, Abra Berens has a tip for you. In this recipe from her new cookbook Ruffage, she suggests placing a roasting or cooling rack perpendicular to the grates to keep your precious cargo safe—or, just take it inside and use your broiler. When paired with crispy chickpeas and refreshing yogurt sauce, no one will be any the wiser that the beans aren't actually grilled.

Reprinted from Ruffage by Abra Berens with permission by Chronicle Books, 2019

Charred Green Beans With Crispy Chickpeas & Curry Yogurt
5 from 44 ratings
Get the recipe for this easy grilled vegetable side dish, which featured charred green beans paired with crispy chickpeas and curry yogurt sauce.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
4
to 6 servings
Total time: 45 minutes
Ingredients
  • For the Crispy Chickpeas
  • One 15-ounce can chickpeas, drained and rinsed
  • ½ cup olive oil
  • ½ teaspoon salt
  • For the Green Beans
  • 1 pound green beans, roughly chopped
  • ¼ cup neutral oil, plus more for cooking the beans
  • Salt
  • 2 teaspoons curry powder
  • ¾ cup yogurt
  • 1 cup crispy chickpeas
  • 1 bunch cilantro, roughly chopped
Optional Ingredients
  • ½ teaspoon chili flakes (optional)
Directions
  1. Make the chickpeas: Heat the oven to 350°F to 425°F—the hotter the oven, the faster they'll cook. Dress the chickpeas with the olive oil, salt, and chili flakes (if using).
  2. 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).
  3. Make the green beans: Toss the green beans with a glug of neutral oil and a big pinch of salt and grill.
  4. Meanwhile, heat the ¼ cup oil over high heat and when hot, add the curry powder and let bloom. Stir the curry oil into the yogurt.
  5. Transfer the beans from the grill to a serving platter and drizzle with curry yogurt. Scatter with the crispy chickpeas and cilantro and serve.
Nutrition
Calories per Serving 431
Total Fat 23.3 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Cholesterol 4.0 mg
Total Carbohydrates 44.6 g
Dietary Fiber 11.3 g
Total Sugars 10.5 g
Sodium 558.0 mg
Protein 14.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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