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Zhoug Beans with Crispy Potatoes

5 from 1 vote
These zhoug beans are an easy, no-cook way to get a bright green, ultra-satisfying, extra-gorgeous meal on the table. And if you are up for cooking, you can pair them with these perfect crispy potatoes to truly make the full meal.
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Course: Main Course
Cuisine: Fusion, Yemeni
Keyword: beans, garbanzo beans, mashed potatoes, zhoug
Servings: 4 servings

Ingredients

  • 1/2 pound fingerling potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon each of cumin, coriander, cardamom
  • Kosher salt to taste
  • 2 (15-ounce) cans of navy beans or chickpeas
  • 2 cups fresh cilantro about 1 large bunch
  • 3 small jalapeños seeds removed
  • 3 garlic cloves
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt plus more to taste
  • 1/2 cup extra virgin olive oil
  • 1 lemon for juicing
  • Black pepper as needed
  • A few sprigs of dill for garnish

Instructions

  • Preheat the oven to 450°F. Bring a large pot of water to boil, add a palmful of salt and boil the potatoes until fork tender, about 10-11 minutes.
  • Slice the potatoes in half and add them to a parchment-lined baking sheet. Toss them in 2 tablespoons of olive oil, sprinkle them with 1/2 teaspoon each or coriander, cumin and cardamom and season with salt. Place all the potatoes cut side down and roast in the oven for 20 minutes. Remove and set aside.
  • While the potatoes are roasting, drain and rinse the beans. Set them on paper towels to dry.
  • Add the cilantro, jalapenos, garlic cloves, red pepper flakes, 1/2 teaspoon or cardamom and coriander, salt, olive oil and juice from one lemon to a blender. Blend until smooth and bright green. Season with more salt as needed.
  • Pour this zhoug sauce into a bowl, add in the beans and toss until they are fully coated.
  • To plate, add the beans to a plate, create an indent in the middle and top with the potatoes. Garnish with a few sprigs of dill and fresh cracked black pepper. Add a squeeze of lemon if you like and serve!