Here me out: these Chickpea Flour Green Beans are the perfect twist on a delicious, Indian spiced side dish for your next dinner! 10 ingredients and 15 minutes stand in the way between you and plant based perfection. Y’all are going to LOVE!
It comes as no secret that we love Indian food here.
I have had my fair share of Indian inspired recipes on this blog, mostly because, as the weather gets colder, I just want to be wrapped up in all the warming spices. Ginger, turmeric (it’s pronounced tur-meric, not too-meric), cardamom, and cumin just give me all the warm and fuzzies inside. Y’all these chickpea flour coated green beans will definitely give you something to smile about.
At least I hope!
I got the inspiration for these Chickpea Flour Green Beans from one of my favorite recipe creators Priya Krishna’s book Indian-ish. It is based on a traditional Indian dish called Besan Sabzi. If you love Indian food and want an interesting twist on some of your favorite dishes, this is definitely it!
This recipe is listed on a couple of blogs, but I decided to add some of my own twists to it. If you do not have access to fresh green beans, I will sometimes just use frozen green beans that I defrost before adding. It means I get to have these whenever I want!
So just imagine this. We have green beans sautéed with onion, garlic, and spices, then coated in a simple chickpea flour batter and cooked until crispy. It is incredibly satisfying as a side dish, but sometimes I have this as my meal served over rice. I mean, chickpea flour is a source of protein right? You can buy chickpea flour (also called garbanzo bean flour) at a lot of grocery stores nowadays, but you can also get it online.
As always, if you make this recipe and love it, tag me on Instagram or on Pinterest. I always love to see your recreations!
Yields 4 servings
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1/4 cup chickpea flour
- 1 tablespoon olive oil
- 1 small yellow onion, sliced
- 2 cloves garlic, sliced
- 1 small red chili, sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 pound green beans, trimmed and cut in half
- 1/2 teaspoon salt (plus more to taste)
- juice from one lime
- cilantro, for serving
In a medium skillet over low heat, toast chickpea flour stirring continuously, until the flour is golden brown, 5 to 7 minutes. Transfer the flour to a plate and let it cool. Wipe out the skillet
Heat olive oil over medium heat. Add onion and cook until translucent, approximately 3-4 minutes. Add garlic and chili, stir, and cook until fragrant, approximately 1-2 minutes. Add cumin and turmeric, stir to coat, and cook until fragrant, approximately 30 seconds.
Add green beans and salt. Stir to combine. Add chickpea flour and 1/4 cup of water, stirring to coat the green beans. Spread the beans out into an even layer in the pan, cover, and cook for 5 to 7 minutes, until the beans are tender and bright green and there’s a crispy layer of chickpea flour on the bottom of the pan.
Once the beans are cooked, scrape up the crispy bits from the bottom of the pan and mix them into the beans. Remove from the heat and add the lime juice. Taste and add more lime juice, if needed, then give everything one last stir before serving. EAT