Fresh Garbanzo Beans and Sausage and Pepper Pasta



Rick and I were in the produce section of our favourite grocer (Harmons) when we spied some fuzzy green pods that were not familiar to us. They turned out to be fresh Garbanzo beans -also known as Ceci beans or chickpeas. We took them home and then debated about the best way to use them- we  regularly use lots of dried and cooked garbanzos but have never used fresh before. 

From what  I could find about them, they have a relatively short season when they are available but I am considering planting some in our garden to experiment.  They are delicious steamed and added to pasta- I thought they had a bit of a meaty texture and a nice fresh flavour. I even thought they were fun to shell – they start with a bit of a pop! I helped with that part. 🙂


The day before, I had invited some of the women in my family over for lunch and an afternoon of working on knitting projects. I made some sausages, onion and peppers for sandwiches and Rick used the leftovers in this dish.


Whole Wheat Spaghetti with Fresh Garbanzos & Sausage and Peppers

for the Sausage and Peppers:

  • 6 sweet Italian sausages in casings
  • 1 large red bell pepper, sliced about 1/4″ thick
  • 1 large green bell pepper, sliced about 1/4″ thick
  • 1 medium red onion, sliced  vertically about 1/4″ thick
  • 2 count of olive oil

Heat a large cast iron or other heavy bottomed pan with a lid over medium heat, add a two-count of olive oil and then the sausages. Cover and cook a few minutes until browned on one side. Use tongs and flip over then add the peppers and onions.  Replace the lid and cook until the sausages are cooked through and the peppers and onions are soft. Taste  and add salt and pepper if needed and a small pinch of dried oregano, red pepper and basil if your sausages are not flavourful enough already.  For sarnies, serve whole or sliced on toasted buns.

For the pasta:

  • 2 cups fresh Garbanzo beans, shelled and steamed
  • 1/2 pound of whole wheat spaghetti, cooked and drained
  • left over sausage and peppers,  links sliced  and heated
  • freshly grated Parmigiano Reggiano cheese

Combine , heat through and serve to your taste.

Easy and fast and best of all prepared by Rick while I relaxed and read a good book

 (Pardonable  Lies by Jacqueline Winspear) on the couch. 🙂




  1. Gabi says:

    Jeff- It’s true you do return him -but what’s this about hormones? Don’t you mean “love-true-love”? ;p

    Hey Joanne- thank you too xo

  2. Gabi says:

    Hi Everyone! Thanks for stopping by. I’ll let you know how the planted ones fare. It’s fun to learn together and share. We are trying to eat a bit healthier with whole grain pasta and new vegies.
    Marie- I’m afraid if I rented Rick out I’d never get him back hehe!
    xoxo to all!

  3. Marie says:

    I learned something new! I never saw these either.
    Rick’s a darn good cook, do you rent him out?

  4. maryann says:

    Me neither. Never even saw fresh ones before! Great post. This is why I love food blogging. I learn so much. Thanks 🙂

  5. Jeffmac says:

    I have never had fresh garbonzo beans. I’m going to have to check this out. Really glad to see you are using whole wheat pasta.

  6. Kalyn says:

    Gabi, very interesting! I’ve never seen or tasted fresh garbanzo beans. Would love to try them.

  7. Kim of Stirring the Pot says:

    I love chickpeas and the pasta looks terrific. I’d love a plate of that right now : ) I bet it was fun to cook with fresh chickpeas. I would love to get my hands on some.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.