I also use some cumin seeds, salt, pepper and some kind of chili like crushed red pepper or Sriracha rooster sauce for a kick. For this chana I thought I'd give it a change and use black eyed peas as well as chick peas.
The first step is simply soaking your beans and peas overnight in water, in the fridge, until soft.
They look delicious already, don't they? After about 10 minutes or until golden brown and crunchy (take some out as testers if needed) remove from the oil and place in paper towels or clean cloths. After some oil has been soaked up and you feel it's grease free (as if) then you'll transfer your chana to a big bowl where you can mix in your seasonings. (above)