Whatever you call them, garbanzo beans are one of the best things the legume family has to offer. They are wonderful cooked in a variety of ways and have so much versatility, you could eat them everyday of the week and never get bored. That's why, when asked what food I would take to a desert island, I reply, "garbanzos." Stewed, fried, mashed, mixed or pounded into flour, these little gems would provide an endless array of choices on my little, lonely island. They appear on bYb all the time, so you know I ain't lying.Mark Bittman has a good idea for what do with these little guys in his column for the NYTimes last week.