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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).
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).
Make the green beans: Toss the green beans with a glug of neutral oil and a big pinch of salt and grill.
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.
Transfer the beans from the grill to a serving platter and drizzle with curry yogurt. Scatter with the crispy chickpeas and cilantro and serve.