The garbanzo bean recipe includes an overabundance of rice coating that you need to prepare (as you can see in the picture below), as well as the aforementioned excess of buttermilk, making it an easy recipe to duplicate.
Ingredients for the Arborio rice coating.
I sought out a new recipe to use the remaining cranberries that were left over from the Cranberry Ginger Sparkler (link to post here). The syrup for this is so pretty, I feel like I need to get a nicer measuring cup, and the finished drink was dare I say as delicious as the Sparkler. 
Reality Check. The garbanzo bean preparation is about 50 times more involved than I generally like my recipes. And the Cranberry Cosmo? You will see in the recipe below that it calls for preparation of Cranberry Granita. When I think a recipe looks good, I tend to jump right in without reviewing fully. The syrup was done when I read that it was to set for 6 hours, or overnight. Um. That is a long time to wait for a drink. Especially if the whole purpose of this is to have a casual cocktail with your hubby. I chilled the syrup for a bit, but then tossed the same measurements listed below for the cranberry mixture, vodka and lime juice in with ice into a shaker, and shook like a martini. I’m sure freezing the mixture just to shake it again to melt it completely is pretty spectacular (maybe? is it really that much different than what I did?), but this method was great as well. And it cut the preparation by, oh, 5 1/2 hours.
Recipes
Ceci with Garlic and Sage
Source: At Home with Michael Chiarello
Entertaining notes: You can fry the chickpeas 1 hour in advance of serving. If you want to serve them warm, you can heat them up for a few minutes on a rimmed baking sheet in a 300°F oven.
2 cans (15 1/2 ounces each) chickpeas (garbanzo beans)
3/4 cup buttermilk
3/4 cup olive oil
1 1/2 cups Arborio Rice Coating (below)
1/4 cup thinly sliced garlic
15 fresh sage leaves
2 teaspoons thin serrano chili slices (optional)
Finely ground sea salt, preferably gray salt
Zest of 1 lemon, cut into julienne
Freshly ground black pepper
Drain the chickpeas in a colander, then rinse well under running cold water and pat dry with a paper towel. In a bowl, combine the chickpeas and buttermilk, stirring to coat evenly. Drain the chickpeas again in the colander, then place the colander over a clean bowl.
In a large saute pan, heat the olive oil over high heat. While the oil is heating, sprinkle the rice coating over the beans and shake the colander to coat the beans evenly. Repeat the process, using the coating that collects in the bowl. Don’t worry if the beans don’t absorb all the coating.
When the oil is very hot but not smoking, carefully add the beans, spreading them in an even layer. Cook, without stirring, until they are browned and crisp on the bottom, 3 to 5 minutes. Turn once with a spatula and add the garlic.
When the garlic turns brown, add the sage. When the sage turns crispy, add the chili slices, if using, and season with 1 teaspoon salt. At the last moment, add the lemon zest and pepper to taste. Using a slotted spoon, transfer the beans to paper towels to drain. Serve warm or at room temperature.
Makes about 3 1/2 cups.
Arborio Rice Coating
1 cup Arborio rice
3 cups unbleached all-purpose flour
1 cup semolina flour
2 tablespoons finely ground sea salt, preferably gray salt
1 teaspoon freshly ground black pepper
Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour, semolina flour, salt, and pepper. Toss until well blended. Store the coating in a tightly sealed container in the freezer for maximum freshness. It will keep for several months.
Makes about 5 cups.
Fresh Cranberry Cosmo
Source: Food Network | Alton Brown (link here and recipe included below)
Ingredients
1 -ounce vodka
2 1/2 ounces Cranberry Granita, recipe follows
1/2 -ounce freshly squeezed lime juice
Cranberry Granita:
2 cups water
5 1/2 ounces cranberries, approximately 1 1/2 cups, washed and sorted
3/4 cup granulated sugar
1/2 teaspoon lime zest
Directions
Place all of the ingredients into a cocktail shaker and shake until the granita melts completely. Pour into a martini glass and serve immediately.
Cranberry Granita:
Place the water, cranberries and sugar into a small saucepan, set over medium-high heat and simmer until the berries begin to pop, approximately 7 minutes. Remove from the heat. Puree with a stick blender, blender or food processor, for 1 minute. Pass the mixture through a fine mesh strainer directly into a metal 13 by 9-inch pan. Do not press on the skins. Simply allow the juice to drip through the strainer. Add the zest and stir to combine. Place in the freezer until set, at least 6 hours and up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture. Serve immediately
