This hearty tomato-based stew is hearty winter fare at its best. Chickpeas combine with flavourful Italian sausage, garlic, onion, peppers and herbs for a comforting meal. The pasta added at the end of cooking helps to thicken the stew. Use any small pasta shape you desire.
Using tinned chickpeas is ok, but they break down easier and become mushy. Using dried chickpeas and cooking them yourself gives you a heartier, chewier bean that holds up well under stewing.
Recipe may varied using chorizo, merguez or other highly flavoured sausages based on the individual tastes. Spicy Italian sausage may also be used.
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! - 19 Feb 2010 (Review from Allrecipes US | Canada)
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! - 15 Apr 2011 (Review from Allrecipes US | Canada)
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! - 20 Sep 2011 (Review from Allrecipes US | Canada)