0 Start by growing the sausage in a skillet on medium high heat and setting aside
1 Dice the onion, carrots, and celery and add to a large pot with garlic.
2 Saute the vegetables on medium high heat until fragrant and then add in wild rice and vegetable stock. Start with 32 oz of stock and you can add more at the end depending on how thick or thin you want the soup.
3 Zest the lemons and add 1 tsp of zest into the pot. Then juice both lemons in the soup. Bring to a boil, cover, and let simmer for 20 minutes
4 Add in sausage, rinsed chickpeas, and salt and pepper to taste. Now add extra stock if wanted to thin
5 Stir to combine, taste test to make sure veggies are soft and rice is cooked, then ready to serve.
6 Refrigerate leftovers for 3-5 days or freeze for up to 3 months.
