Spiced raw garbanzo beans

From taste of beirut: "When garbanzos get harvested, one can find them in Lebanon sold from street vendors on the side of the road, in big bushy bunches with their tender husks; people will buy them and spend a leisurely afternoon peeling them and eating them with a glass of arak or beer."

"Here in the US, raw garbanzos are found in Middle-Eastern stores or Hispanic stores, maybe even at farmers' markets."

"Raw garbanzo beans are light and crunchy; no trace of starch here. Simply squeeze a lime on them and toss with your favorite spices: paprika, cumin, turmeric, dry mustard, salt, black pepper — they could all be used."

[via my Los Angeles correspondent, ferreting out the tastiest of the (to this U.S.based individual) arcane from food stalls and street carts around the planet]