Combine the chickpeas and black eyed peas and place in a colander. Rinse with hot water, then thoroughly drain excess water.
Combine the ☆ ingredients in a bowl.
Heat 1 cm oil in a frying pan and add the thoroughly drained beans. Fry until the beans become crispy.
Thoroughly drain the oil from the beans and immediately add to the bowl from Step 2. Let sit for a while, stirring occasionally. The beans will absorb the sauce.
The soft and flaky chickpeas and the interesting black eyed peas are so delicious. If you let the beans absorb the flavor overnight, they will taste even better!
These are black eyed peas. The embryo section is black, making them look like eyes. Even without soaking them in water, it only takes 20-30 minutes to boil them.
Here is a similar recipe that uses a pickling method. The tangy vinegar gives it a great flavor!
"Pickled Roasted Soybeans with Balsamic Vinegar".