Drain and rinse the garbanzo beans. Pat dry as much as possible with a paper towel.

Slice the garlic. Pull the leaves off the rosemary branches and roughly chop, reserving a few small branches with leaves for garnish.

Heat a large saute pan on medium high heat and add half of the olive oil. Add in the garbanzo beans and cook for about 5 minutes. Add in the sliced garlic and chopped rosemary. Lower the heat to medium and continue to cook until the garbanzos begin to brown just slightly. Add the rest of the olive oil and cook another minute or two. Add more oil if needed (you don't want them dry). Season well with salt and pepper.

Garnish with the reserved rosemary and an extra sprinkle of salt. Serve warm or cold. When warm there should be plenty of olive oil in the serving dish to keep the garbanzo beans moist (if not, add more). Serve with a slotted spoon.