Fried garbanzos are a relaxed tapa, the sort of thing you munch while drinking a beer. In Spain, you can buy them already prepared at dried fruit and nut shops (see my post on tiendas de frutos secos y variantes) where several different versions of fried and toasted garbanzos are usually available. They are often combined with toasted corn--kikos--nuts, and other fried beans in Spanish-style cocktail snack mixes.
But fried garbanzos are easy to make at home. All you need is a can of garbanzos, a 1/2 a cup or so of olive oil for frying, and, if you like, some spices.
Open the can. Rinse the garbanzos. Dry them (I usually toss them in a hot wok for a few minutes) and put them in hot olive oil. Be careful. Frying garbanzos tend to pop. I usually fry them outside on a propane burner. Inside, I use a screen over the frying pan to reduce splatter.
Stir the garbanzos now and then. When they turn golden--usually after 4 or 5 minutes--I usually throw in a chopped garlic clove and a little cumin. When the garlic is toasted and the garbanzos are crisp, remove the garbanzos from the oil, drain them, and sprinkle them with ground red pepper or pimentón, which adds a nice smoky flavor. You can salt them too, but I usually don't because canned garbanzos are already salted.