Sausage and Chickpea Soup

This is so easy but so flavorful--I couldn't believe how little time it took to prepare. If you want something spicier use chorizo or hot Italian sausage. You can also eat this over rice, quinoa, or couscous. I topped mine with avocado and cilantro but didn't have any lime wedges or sour cream, and it was still delicious. YUM! Recipe courtesy of Spilling the Beans.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

•  canola oil or  olive oil
•  1 lb  chicken sausage or  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

Directions

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.