Roasted Garbanzos with Fresh Redbuds & Vetch

Recipe for Roasted Garbanzos with Fresh Redbuds and Wood Vetch

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Roasted Garbanzos for a Quick, Hearty Breakfast

I like to roast a skillet full of garbanzos for a quick, high protein meal. They are ready in no time, and make a breakfast that sticks to your ribs, but not your middle!

Pair roasted Garbanzos with with toast or potatoes, fresh fruit, and plant-based milk for a well-rounded, but easy breakfast.

The wild edibles add some flavor and a pop of color! ?

Last week when I made breakfast from the foraged plants in the woods, I made these garbanzos! I make them probably once a week, either with or without the wild edibles! ?

Foraging Wild Edibles. What to Eat in the Forest

Recipe for Roasted Garbanzos

Ingredients

• 2 16 oz cans garbanzo beans
• 1 medium onion, diced
• 3-4 garlic cloves, chopped
• 2 small cans sliced mushrooms, or 8 oz fresh
• 1 Tsp turmeric
• 2 Tsp onion powder
• 1/2 Tsp cumin
• Dash cinnamon
• 2 T Nutritional Yeast Flakes
• Salt to taste
• Olive oil
• Handful of red bud blossoms
• Handful of Wood Vetch

Roasted Garbanzos with Wild Edibles

Directions:

• Sauté the onion, mushrooms, and garlic in olive oil. A deep cast iron skillet works best. Cover skillet with lid to steam until soft, stirring occasionally.
• Add the drained garbanzos and seasonings.
• Cook until browned and dried.
• Serve warm, drizzled with olive oil and sprinkled Red Bud blossoms and/or Wood Vetch blossoms, if in season.

Wood Vetch blooms in the early Spring, along roadways and trails, and throughout the woods. It is mildly sweet and tastes a bit like fresh sweet peas. It is easy to rake off the stems without picking the plant and uprooting it. Simple slide your fingers along the stems and let the flowers fall into your hand!

I hope you enjoy this simple entree as much we we do!

Until next time!

Keep foraging!

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