Sausage And Chickpea Soup

• 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

1. In a large saucepan, heat a drizzle of oil over medium-high heat.
2. Add the sausage and garlic and saute until the sausage is golden brown and cooked through, breaking it up with a spoon.
3. Add the jalapeno and cumin and cook for another minute or two.
4. Add the tomatoes and tomato juice, chickpeas, and stock and bring to a simmer.
5. Reduce the heat to medium-low and simmer for 30 minutes, until everything is cooked through and the broth has thickened slightly.
6. 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.

canola oil, turkey sausage, garlic, pepper, ground cumin, tomatoes, chickpeas, chicken stock, lime juice, salt, pepper, sour cream, avocado, fresh cilantro, lime wedge

Taken from www.food.com/recipe/sausage-and-chickpea-soup-474009 (may not work)