Garbanzo Bean and Sausage Stew Recipe

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Ingredients:

Serving

3 cups dry garbanzo beans
1/4 cup olive oil
2 lb sweet italian pork sausage , cut into 1-inch pieces
1 bell pepper , cut into bite-sized pieces
1/2 large onion, thinly sliced
5 cloves garlic, minced
1/2 cup all-purpose flour
1 (14.5 oz) can diced tomatoes with garlic and herbs
4 cups chicken stock , or more if needed
2 tbsp dried basil
2 tbsp dried parsley
2 tsp crushed red pepper flakes
salt and ground black pepper to taste
1 cup pipette pasta

Directions:

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.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	734.16 Kcal (3074 kJ)
Calories from fat	349.25 Kcal
		% Daily Value*
Total Fat	38.81g	60%
Cholesterol	71.81mg	24%
Sodium	817.75mg	34%
Potassium	919.61mg	20%
Total Carbs	66.12g	22%
Sugars	9.84g	39%
Dietary Fiber	11.85g	47%
Protein	30.94g	62%
Vitamin C	18.6mg	31%
Vitamin A	0.3mg	10%
Iron	10.9mg	61%
Calcium	101.6mg	10%

Amount Per 100 g
Calories	236.67 Kcal (991 kJ)
Calories from fat	112.59 Kcal
		% Daily Value*
Total Fat	12.51g	60%
Cholesterol	23.15mg	24%
Sodium	263.62mg	34%
Potassium	296.46mg	20%
Total Carbs	21.32g	22%
Sugars	3.17g	39%
Dietary Fiber	3.82g	47%
Protein	9.98g	62%
Vitamin C	6mg	31%
Vitamin A	0.1mg	10%
Iron	3.5mg	61%
Calcium	32.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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