Spicy Matcha Crunchy Chickpeas Recipe

Name: Spicy Matcha Crunchy Chickpeas
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 3
Cuisine: Fusion
Ingredients: 3 c Chickpeas*, cooked and drained or 2-14 oz cans, drained; 3 tsp Olive or Canola Oil, divided; ¾ - 1 tsp Salt, to taste; ½ tsp Yu Matcha; ¼ tsp Chili Powder**

Does adding powdered green tea to snack foods make them healthier? I think it does, because when you eat or drink ground green tea, like Yu's Ceremonial Grade Matcha or Yu Sencha powder, you consume the whole tea leaf. Some of the important antioxidants in green tea are not water-soluble, so you end up throwing most of them away when you brew green tea. As one of the top antixodants, ground green tea packs a more powerful antioxidant punch, and as my grandmother said, ‘pennies make dollars!’ A quarter-teaspoon of matcha or sencha powder here and there can add up to the equivalent of many cups of brewed green tea!

Umami Flavor Boost

But for me, the best reason to add green tea powder to snacks is the delightful, hard-to-describe but oh-so-recognizable flavor of Umami (ooh-mah-me). Umami, the so-called ‘fifth taste,’ is a savory flavor that appears in toasted or roasted foods, and adds depth, fullness, and an extra sense of satisfaction to foods. Green tea is a great source of Umami and is easy to sprinkle into all kinds of foods.

>> Find: The Best Green Tea

Today, with the sun shining, I decided I wanted a crunchy, salty, healthy snack to go with my afternoon Crisp Iced Green Tea. Chickpeas are also healthy, loaded with fiber, zinc, folate, and protein. These crunchy chickpeas really hit the spot! I used canned chickpeas for convenience, but this snack is simple to make and very inexpensive if you plan ahead and start with dried chickpeas.

Spicy Matcha Crunchy Chickpeas

Rated 5.0 stars by 1 users

Cuisine

Fusion

Author:

Kiyomi Koike

Servings

Prep Time

10 minutes

Cook Time

50 minutes

Calories

600

Savor the comforting crunch of Spicy Matcha Chickpeas, where the earthy matcha pairs perfectly with a fiery kick of spices. Each bite offers a delightful balance of crispy texture and warm, savory flavors that will tantalize your taste buds.

Ingredients

3 c Chickpeas*, cooked and drained or 2-14 oz cans, drained
3 tsp Olive or Canola Oil, divided
¾ - 1 tsp Salt, to taste
½ tsp Yu Matcha
¼ tsp Chili Powder**

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Directions

Pre-heat oven to 400° F.
Spread the chickpeas in one layer on a baking sheet, and blot as dry as possible with a clean kitchen towel.
Toss the beans with half of the oil, until they are all lightly coated.
Put the pan in the middle of the pre-heated oven, and roast for 40 – 50 minutes, until the beans are crisp and well-browned.
Mix the salt and green tea in a small bowl.
Remove the pan from the oven, and while the beans are still hot, mix with the remaining 1 ½ tsp of oil and sprinkle on the salt/green tea mixture.
Stir the beans until they are well-coated and then allow to cool thoroughly.
The beans will keep for about a week in an airtight container at room temperature.

Recipe Note

*Also called garbanzo beans.

**Optionally add if you like more heat

Note: If you are using dried chickpeas, start with 1 cup dried beans, and soak 4-8 hours in a generous amount of water. Drain off the soaking water, then cook in 3 cups fresh water for 2-3 hours until tender. Drain, and pat dry If you like this recipe, try our “homemade wasabi green peas,” too!

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