1In a large saucepan or Dutch oven, heat a drizzle of oil over medium-high heat. Add sausage and garlic and sauté until the sausage is golden brown and cooked through, breaking up with your spoon. Add the jalapeño and cumin and cook for another minute or two.
2Add the tomatoes, chickpeas and stock and bring to a simmer. Reduce heat to medium-low and cook 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 fresh cilantro, chopped avocado, and extra lime wedges alongside.