Prep: 1. Remove casings from turkey sausage and crumble. 2. Chop garlic, slice jalapeño. Make: 1. Heat olive oil in heavy large Dutch oven over medium-high heat. 2. Add turkey sausage and garlic; sauté, breaking up sausage, about 5 minutes or until sausage is golden brown and cooked through. 3. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary (or sub 1/2 teaspoon dried). Simmer 10 minutes, stirring frequently. 4. Add garbanzo beans with their liquid and chicken broth and bring to boil. 5. Reduce heat and simmer 15 minutes. Stir in 2 tablespoons freshly squeezed lemon juice, salt and pepper to taste. 7. Serve topped with chopped fresh cilantro and sliced avocado.