Step 2

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).

Step 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, recrisp in the oven (a few minutes).

Step 4

Make the green beans: Toss the green beans with a glug of neutral oil and a big pinch of salt and grill.

Step 5

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.

Step 6

Transfer the beans from the grill to a serving platter and drizzle with curry yogurt. Scatter with the crispy chickpeas and cilantro and serve.