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Green beans with chickpeas, red onion and cumin-spiced yogurt recipe

Green beans with chickpeas, red onion and cumin-spiced yogurt recipe

5 ratings

This light side dish is packed with refreshing Middle-Eastern flavour – fragrant cumin and fresh mint combine with chickpeas, crisp green beans and red onion for the perfect Christmas party food. You can cook the beans up to one day in advance and marinate the red onion and make the spiced yogurt up to three hours in advance – saving you time to start the celebrations in style. See method

  • Serves 6
  • 8 mins to prepare and 7 mins to cook, plus marinating
  • 145 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free

Ingredients

  • 1 red onion, finely sliced
  • 2 tbsp red wine vinegar
  • 1/2 tsp caster sugar
  • 450g (14 1/2oz) fine green beans
  • 400g tin chickpeas, drained and rinsed
  • handful mint leaves, chopped

For the spiced yogurt

  • 2 tsp cumin seeds
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 lemon, zested and juiced
  • 1 x 200g tub Greek style yoghurt
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    605kj
    145kcal     7%

  • Fat

    8g 12%

  • Saturates

    3g 13%

  • Sugars

    4g 4%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 11.4g Protein 7.1g Fibre 4.7g

Method

  1. Put the onion in a small bowl. Add the vinegar, sugar and a pinch of salt; mix well. Cover and set aside for 1-3 hours.
  2. Cook the beans in a pan of boiling water for 4-5 minutes. Drain, refresh in a bowl of iced water, then drain again. Set aside or cover and chill until needed.
  3. For the spiced yogurt, toast the cumin seeds in a dry frying pan for 1 minute, or until fragrant. Tip into a mortar and lightly crush with a pestle. In the same pan, heat the oil and fry the garlic for 1 minute. Stir in half the crushed cumin, then tip into a small bowl. Add the lemon zest and juice, then stir in the yogurt. Season to taste.
  4. Put the chickpeas in a serving dish and toss with half the yogurt mixture. Drain the onion and add to the dish, along with the beans. To serve, gently toss with the remaining yogurt mixture and cumin.
  5. Season well, then scatter over the mint.

Tip: For a tasty extra veg dish, roast cauliflower florests for 20 minutes at gas 6, 200°C, fan 180°C. Remove, toss with harissa, lemon juice and zest; return to the oven until golden.

See more Christmas party food ideas

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