Chickpeas 병아리콩

My favorite recipe is making kong-jang with these chickpeas. I soak them in water, toss them with some olive oil, and air-fry them till their crispy on the outside and slightly tender on the inside. After I toss them with a soy-honey base on a non-stick pan, I store it in the fridge as banchan. This product is great!

My favorite recipe is making kong-jang with these chickpeas. I soak them in water, toss them with some olive oil, and air-fry them till their crispy on the outside and slightly tender on the inside. After I toss them with a soy-honey base on a non-stick pan, I store it in the fridge as banchan. This product is great!