In a small pot, bring 1 1/2 cups water to boil with a large pinch of salt. Halve, peel, and dice the onion. Peel and mince 2 Tablespoons ginger. Mince the serrano, removing the ribs and seeds if you prefer less heat. Drain and rinse the chickpeas. Finely chop the cilantro. Trim, then cut the green beans into 2-inch pieces.

Cook the rice: Add the rice to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender.

Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add the onion to the pan and cook, tossing for 4-5 minutes, until softened. Add the curry powder, ginger, and as much Serrano pepper as you like to the pan. Cook, tossing for 2-3 minutes, until very fragrant. Season with salt and pepper.

Add the chickpeas, diced tomatoes, 1/2 cup water, and the green beans to the pan and simmer for 15 minutes, until thickened. Season with salt and pepper.

Stir 1/4 cup yogurt and half the cilantro into the pan. Season to taste with salt and pepper.

Finish and Plate: Serve on a bed of basmati rice, garnish with the remaining cilantro and yogurt. Enjoy!