Heat the oven to 400°
Drain and rinse the garbanzo beans. Spread them out on a kitchen towel to absorb any excess moisture. Remove any loose shells.
Lay them on a baking sheet and roast for 30 minutes. They will not be completely dry at this point but will dry out when the granola bakes.
Meanwhile, in a large mixing bowl, combine the oats, edamame, pumpkin seeds, nuts, dried fruit and teff grain.
In a small mixing bowl thoroughly whisk the egg white, coconut sugar, agave or honey oil and cinnamon.
When the garbanzo beans are done, add them to the oat mixture and turn the oven down to 250.° Then add the egg mixture to the oat mixture and stir until all the dry ingredients are moistened.
Line the baking sheet with parchment paper and spread the granola in an even layer.
Place in the oven and set the timer for 15 minutes.
When the 15 minutes are up give the granola a stir to turn it over a bit. Continue baking for another hour and stir every 15 minutes. It will seem a little moist and chewy right out of the oven but will become crispy once cooled.