Recipe for Roasted Garbanzos with Fresh Redbuds and Wood Vetch
![Roasted Garbanzos](https://i0.wp.com/www.ridgehavenhomestead.com/wp-content/uploads/2021/04/img_2921.jpg?resize=768%2C1024&ssl=1)
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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
![Red Bud Blossoms](https://i0.wp.com/www.ridgehavenhomestead.com/wp-content/uploads/2021/04/img_2914-1-scaled.jpg?resize=1099%2C1465&ssl=1)
Roasted Garbanzos with Wild Edibles
![Roasted Garbanzos](https://i0.wp.com/www.ridgehavenhomestead.com/wp-content/uploads/2021/04/img_2918.jpg?resize=768%2C1024&ssl=1)
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 blossoms](https://i0.wp.com/www.ridgehavenhomestead.com/wp-content/uploads/2021/04/img_2916-1-scaled.jpg?resize=1099%2C1465&ssl=1)
![Wood Vetch](https://i0.wp.com/www.ridgehavenhomestead.com/wp-content/uploads/2021/04/img_2915.jpg?resize=768%2C1024&ssl=1)
I hope you enjoy this simple entree as much we we do!
Until next time!
Keep foraging!
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How fascinating – what a unique recipe. Thanks so much for sharing at The Homestead Blog Hop!