Sausage And Chickpea Soup - cooking recipe

Ingredients

canola oil or olive oil
turkey sausage or Italian sausage
1 garlic, bulb (cloves separated, peeled, and chopped)
1 jalapeno pepper (seeded and finely chopped)
1 teaspoon ground cumin
14 ounces diced tomatoes (undrained)
2 cups chickpeas (if canned, rinsed and drain 19 oz can)
4 cups chicken stock or 4 cups beef stock
squeeze lime juice
salt
pepper
sour cream
avocado
fresh cilantro
lime wedge

Preparation

In a large saucepan, heat a drizzle of oil over medium-high heat.
Add the sausage and garlic and saute until the sausage is golden brown and cooked through, breaking it up with a spoon.
Add the jalapeno and cumin and cook for another minute or two.
Add the tomatoes and tomato juice, chickpeas, and stock and bring to a simmer.
Reduce the heat to medium-low and simmer for 30 minutes, until everything is cooked through and the broth has thickened slightly.
Add a squeeze of lime, season with salt and pepper, and serve hot, topped with sour cream, chopped avocado, and fresh cilantro. Serve with extra lime wedges alongside.