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Remove the sausages from their skins and place into a shallow casserole or wide saucepan (with a generous glug of olive oil) over a medium heat. Break up the sausages and cook for a few minutes until nicely browned.
Add the garlic, fennel seeds and chilli and cook for another minute, until the garlic is just golden.
Add the orzo, chicken stock and cavolo nero and bring to a simmer. Depending on how salty your stock is, add salt here.
Once the orzo is cooked, about 8 minutes, stir through the chickpeas, remove from the heat and squeeze in the lemon. Taste for seasoning. Finish with some good olive oil and another pinch of chilli, if you like.