Instructions: Remove casings from sausage; cut into slices or break into chunks. In large pot, heat oil over medium heat; cook sausage, without stirring, for 5 minutes. Add onion, garlic, carrot, and celery; cook, stirring often for about 10 minutes or until vegetables are softened and sausage is cooked through. Skim off any excess fat.

Stir in jalapeno peppers, cumin, ground coriander, paprika, chili powder and pepper; cook, stirring, for 1 minute. Pour in tomatoes

(breaking up with a spoon if using whole tomatoes). Bring to a boil.

Reduce heat and simmer, covered, for 10 minutes.

Meanwhile, drain and rinse chick-peas; stir into pot along with stock and 2 Tbsp (25 ml) of the fresh coriander. Cover and simmer for 20 minutes.

Halve avocado and remove pit. Cut through flesh to skin lengthwise and crosswise to dice; with spoon, scoop out cubes into bowl. Squeeze juice from one of the limes, toss juice with avocado. Slice remaining lime into 8 wedges. Garnish each serving with avocado and lime wedge.

Sprinkle with remaining coriander.

TIP: if you dont have jalapeno peppers, use 1/4 tsp (1 ml) cayenne pepper or hot pepper flakes.

Soup can be cooled, covered and refrigerated for two days. Reheat gently, adding up to 1/3 cup (75 ml) more stock if needed.

Hearty and spicy, this soup is great for chilly days and keeps for two days in the fridge. Fresh chorizo or mild Italian sausage can replace the turkey sausage - omit paprika. (I have also used elk sausage - delicious! Could also possibly be made vegetarian, although I havent tried it.)

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