Garbanzo Bean and Sausage Stew

Garbanzo Bean and Sausage Stew

11 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    3 h 40 m
  • Ready In

    11 h 55 m
Recipe by  RCHEISS

“Garbanzo beans in a tomato-based sauce with sweet Italian sausage and pasta. Hearty winter comfort food, it can be varied using other types of sausages. I came up with this one day when I was tired of the same old stuff, and I had picked up dried garbanzo beans at Cleveland's West Side Market.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 10 servings



  1. Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat, then stir in the sausage. Cook and stir until the sausage is evenly browned and no longer pink. Remove sausage and set aside, leaving any grease from the sausage in the skillet. Return the skillet to the stove and reduce the heat to medium, then add the bell pepper and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes; stir in the garlic. Continue cooking and stirring until the onion is golden brown, about 5 more minutes.
  3. Reduce heat to medium-low. Stir in the flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually stir the tomatoes and chicken stock into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Season with basil, parsley, red pepper flakes, salt, and pepper. Stir in the sausage. Cover and cook over low heat for 2 hours, then add the prepared garbanzo beans. Cook for an additional hour.
  4. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pipette pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir the pasta into the stew, adding more chicken stock, if necessary.

Share It

Reviews (11)

Rate This Recipe


I followed the recipe almost to the letter. My only changes were I chopped the onion, and I used canned diced tomatoes with chilies. I needed to add another can of chicken broth when adding the chickpeas. Very full flavored and balanced. Definately a Keeper!



Great! I substituted quite a bit here... I used two hot sausage links for the meat, kale instead of the pasta (to cut back on the carbs) and extra garbanzo beans. Topped with a little sour cream. Yum! Would definitely make again!



Bf really liked this. I thought it was okay--it's very flavored by the sausage, so choose something you like! I'm thinking the difference in our opinions has more to do with bf liking the sausage I used more than I like it. I changed this a bit bc bc didn't want me to do the roux, so I didn't, and I wanted to put it in the crockpot. So, I put everything except the chickpeas and pasta in, let it cook for several hours, then added the chickpeas about 45 mins before, and the pasta about 10 mins before serving. Worked perfectly, although I accidently dumped in more pasta than it called for. Thanks for the recipe!

More Reviews

Similar Recipes

Sausage & White Bean Soup

Sausage & White Bean Soup

Turkey Garbanzo Bean and Kale Soup with Pasta

Turkey Garbanzo Bean and Kale Soup with Pasta

Sausage, Kale, and White Bean Soup

Sausage, Kale, and White Bean Soup

Pork and Black Bean Stew

Pork and Black Bean Stew

Curried Squash, Garbanzo Bean, and Potato Stew

Curried Squash, Garbanzo Bean, and Potato Stew

Chayote and Sausage Stew

Chayote and Sausage Stew


Amount Per Serving (10 total)

  • Calories
  • 655 cal
  • 33%
  • Fat
  • 38.1 g
  • 59%
  • Carbs
  • 52.8 g
  • 17%
  • Protein
  • 27.3 g
  • 55%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 1481 mg
  • 59%

Based on a 2,000 calorie diet



previous recipe:

Sausage & White Bean Soup


next recipe:

Fasolia (Green Bean Stew)