Snackish? This will do the trick.
Drain a container of chick peas and let dry on paper towel for an hour. We use Earth's Choice Organic Garbanzo Beans.
Roll the garbanzos onto a cookie sheet and pop in a preheated 425 degree oven for 30-40 min or until lightly browned.
In a bowl, combine 2 healthy glugs of extra virgin olive oil, 1 clove of crushed garlic, fresh rosemary, a few shots of Jonny Hetherington Essentials Beet Hot Sauce, sea-salt and cracked pepper.
Pour the crispy chick peas in and toss. Serve in a paper cone and take them for a stroll.
Voila! Roasted garlic rosemary garbanzo beans.