This stew is made with garbanzo beans a.k.a chickpeas. It is very easy to make, super nutritious and very, very tasty. The sausage and garbanzo beans pair beautifully in this recipe.
Garbanzos are also known as chickpeas and bengal gram. They are very high in protein and fiber. They are also rich in vitamins A and C. They have a mild, nutty flavor and are great.
This garbanzo beans stew is very frugal and is ultra delicious. It freezes beautifully so you can go ahead and make a larger batch if you would like. I soaked my garbanzo beans overnight and cooked them in the pressure cooker the next day. You can go ahead and get canned chickpeas if you prefer.
Here is what you are going to need for this delicious stew made with garbanzo beans and sausage:
3 cups cooked garbanzo beans OR 3- 8 oz. cans
6 sausages – quartered
1 medium yellow onion – chopped
2 garlic cloves – minced
1 large bell pepper – diced
2 TBS smoked paprika
2 TBS chopped parsley
5 large tomatoes – grated OR 1 – 28. oz can crushed tomatoes
4 cups of garbanzo cooking liquid OR liquid from the can plus chicken stock
Salt/ Pepper/ Olive oil
Heat a heavy pot. Add the sausage and cook until browned. Remove from pan and reserve some of the rendered fat.
Add the onions to the pot. Scrape off any sausage bits that you might have at the bottom. Cook onions for about 8 minutes – until soft and translucent. Add the garlic and cook for another couple minutes. Add the bell pepper. Mix well and cook for 4 to 5 more minutes.
Move cooked veggie to the side and add about 1 TBS olive oil to the pan. Add the paprika to the oil and cook it for a minute. Add the parsley. Mix all the veggies well. Add the tomatoes. If using fresh tomatoes grate them into the pot (as illustrated in the video). If using canned simply add the whole thing. Mix well.
Return the sausage to the pot and the cooked chickpeas with their liquid. Season with salt and pepper. Mix well. Bring pot to a boil, cover and reduce heat. Simmer for about 90 minutes. Serve with rice. Enjoy!