Bowl Of The Wife Of Kit Carson (turkey Leg Soup With Chickpeas)

Total Time: 14 hrs 30 mins Preparation Time: 12 hrs Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 8 ounces dried garbanzo beans, soaked at least 12 hours
• 2 quarts water
• 2 (1 1/2-2 lb) raw turkey legs
• 2 medium onions, peeled and coarsely chopped
• 1 bay leaf, crumbled
• 1 tablespoon salt
• 8 whole black peppercorns
• 3 tablespoons raw long-grain rice (do not use converted rice)
• 1 1/2 teaspoons dried oregano, crumbled
• 3 tablespoons canned green chilies, drained, seeded and finely chopped
• 8 ounces monterey jack cheese, cut in 1/4-inch cubes (muenster may be substituted)
• 2 tablespoons fresh parsley, finely chopped
• 1 avocado, cut in thin slices (optional)

Recipe

• 1 drain garbanzos well. do not save water.
• 2 place garbanzos in a large pot or dutch oven.
• 3 add the 2 quarts water.
• 4 bring to a boil over high heat.
• 5 reduce heat to low, partially cover, and simmer until garbanzos are tender, about 1 hour.
• 6 remove garbanzos with a slotted spoon and set aside, reserving water.
• 7 add turkey legs to the cooking water. if there is not enough liquid to cover, add a little water.
• 8 increase heat to high and bring to a boil, skimming any foam that forms on top.
• 9 add onion, bay leaf, salt and peppercorns.
• 10 reduce heat to low, partially cover, and simmer until turkey is cooked and tender, about 45 minutes.
• 11 remove turkey legs and set aside.
• 12 strain and reserve liquid. discard solids.
• 13 remove meat from turkey legs, cut into 1" cubes, and set aside. discard skin and bones.
• 14 bring liquid to a boil over high heat.
• 15 stir in rice and oregano, and reduce heat to low.
• 16 cover tightly and simmer until rice is tender, about 20 minutes.
• 17 stir in garbanzos, turkey and chilies.
• 18 simmer just until all ingredients are heated through, 4-5 minutes.
• 19 ladle into a serving bowl and top with cheese and parsley.
• 20 if using avocados, arrange on top.
• 21 serve hot.