I love garbanzo beans (AKA chickpeas). There’s something about them, I’m not quite sure what. We met back in the salad bar craze of the 80s, I’m not sure that I fully understood that they were a bean. Otherwise I probably would never have tried them; this kiddo looked on beans as unfriendly, alien territory. But Garbanzo beans are different, they’re not bean shaped. They’re friendly little spheres and they weren’t all mushy or vinegary like the other beans at the salad bar. Years later garbanzo and I met again in another of its popular forms, hummus. It was love yet again. Here is another of it forms, roasted. Roasted the garbanzo bean is like a nut, good for snaking or topping salads. This recipe comes from Bananas and Beans, I found it awhile back and just had to try it. Head over to their site for the details. A cloth towel worked a lot better for me than paper towels did (the paper kept falling apart and I had to use quite a few). For a 25 ounce can I used a ½ tablespoon of olive oil about a teaspoon each of salt, garlic powder, onion powder, curry, Italian seasoning and a few grinds of black pepper.