Real Food - Summer 2019

42 real food summer 2019

Charred Green Beans with Crispy Chickpeas and Curry Yogurt

MAKES 4 SERVINGS

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.

1 pound green beans, roughly chopped

¼ cup neutral oil, plus more for cooking the beans

pinch salt

2 teaspoons curry powder

¾ cup yogurt

1 cup Crispy Chickpeas (See recipe right)

½ cup cilantro, roughly chopped

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


2. Heat the ¼ cup oil over high heat and when hot, add the curry
   powder and let bloom.


3. Stir the curry oil into the yogurt.


4. Transfer the beans from the grill to a serving platter and drizzle
   with curry yogurt.


5. Scatter with the Crispy Chickpeas and cilantro and serve.
   Cook’s Note: Add green beans to the list of things that can be
   chucked onto the grill throughout the summer. The goal is to char
   the green beans while keeping the structure of the beans intact.

To keep the green beans from slipping annoyingly through the

grates, place a roasting or cooking rack on the grill running per-

pendicular to the grill grates, forming a mesh fine enough to catch

the beans. Dress the beans with as little oil as possible to keep the

grill from flaming up and blackening the beans. You can always

add more oil or dressing to the beans after they are cooked.

In case of lack of grill or excess bad weather, remember that

a broiler is effectively an upside-down grill and works well too.

Crispy Chickpeas MAKES 1½ CUPS

1. Heat the oven to 350°F to 425°F—the hotter the oven, the faster
   they’ll cook. Drain 1 (15-ounce) can of chickpeas and rinse well.


2. Dress the chickpeas with ½ cup olive oil, ½ teaspoon salt and
   ½ teaspoon chili flakes (optional).


3. 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, re-crisp in the oven (a few minutes).

CHARRED GREEN BEANS

WITH CRISPY CHICKPEAS

AND CURRY YOGURT