Sausage and Chickpea soup

I found this recipe on the province website. It was good as is, normally I change a few things but it is simple and I like that. Kind of reminds me of tortilla soup, similar flavours.

Sausage and Chickpea Soup
Serves 4
1 tablespoon (15 mL) canola or olive oil
1/2 to 1 pound (250 to 500 g) sausage meat (chicken, turkey or Italian)
1 whole bulb garlic, cloves separated, chopped
1 jalapeno pepper, seeded, finely chopped
1 teaspoon (5 mL) ground cumin
1 can (14 ounces/398 mL) diced tomatoes, including juice
2 cups (500 mL) cooked chickpeas, or 1 can (19 ounces/540 mL), rinsed, drained
4 cups (1 L) chicken or beef stock
Lime juice
Salt and freshly ground pepper
Sour cream (optional)
1 ripe avocado, chopped
Fresh coriander (optional)
Lime wedges (optional)

In a large saucepan, heat oil over medium-high heat and brown sausages with garlic just until sausage meat is cooked through, breaking the meat up with a spoon. Do not permit garlic to burn. Add jalapeno and cumin and cook another minute or two. Add tomatoes and their juice, chickpeas and stock and bring to a simmer. Reduce heat to medium-low and simmer for 30 minutes until everything is cooked through and the broth has thickened slightly. Add lime juice, salt and pepper to taste, and serve hot, topped with sour cream, avocado, coriander, with lime wedges alongside.Read more: http://www.montrealgazette.com/life/Recipe+Sausage+Chickpea+Soup/6133936/story.html#ixzz1oBWwtju4