garbanzos a la catalana

We had a lot of fresh garden tomatoes and a few peppers, as well as some nice Italian sweet sausage, and some canned garbanzo beans. In the process of trying to figure out what to make for dinner I ran across a Spanish dish in Mediterranean Cooking by Paula Wolfert (New York: Harper Perennial, 1994), pages 126-7.

It's a kind of soup/stew from the area of Barcelona and calls for Catalonian sausage, though Italian sweet seems like a reasonable substitute given the ingredients for Catalonian. Other than using Italian sausage and substituting canned garbanzos for dried, I followed the recipe, though reducing the cooking time considerably.