Chickpea Flour Green Beans

 

Chickpea flour, also called besan or gram flour, makes a nutty crunchy coating for vegetables. Particularly good with tender-crisp green beans this recipe is best made with fresh beans. I love the simple modern approach to Indian cooking that Priya's recipes capture, based on her mother's recipes. Try her recipes for Instant Pot Dal, Aloo Gobi, or Palak Paneer!

Chickpea Flour Green Beans

Serves 4

From Indian-ish by Priya Krishna

1/4 cup chickpea flour

1/4 cup olive oil

1 tsp ground turmeric

1/4 tsp asafetida

1 small onion, diced

1 small green chile, such as serrano, finely chopped (optional)

1 pound fresh green beans, cut into small pieces

1 tsp salt

1 Tblsp lime juice

In a cast iron skillet over low heat, toast the chickpea flour stirring continuously until it is golden brown, 5 to 7 minutes. Transfer the flour to a plate and let it cool. 

In the same skillet, warm the oil. Once the oil starts to shimmer add the turmeric and asafetida, onion and chiles. Cook until the onion is translucent, 3-4 minutes. Stir in the green beans and salt, then the toasted flour. Add 1/4 cup water and mix everything together so the flour evenly coats the beans. Spread the beans out into an even layer, cover and cook 5-7 minutes until the beans are bright green. 

Scrape the crispy bits from the bottom of the pan and mix in the beans. Remove from the heat and add the lime juice. Taste and add more salt or lime juice as needed. Serve warm.