Bowl Of The Wife Of Kit Carson (Turkey Leg Soup With Chickpeas) - cooking recipe

Ingredients

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)

Preparation

Drain garbanzos well. Do not save water.
Place garbanzos in a large pot or Dutch oven.
Add the 2 quarts water.
Bring to a boil over high heat.
Reduce heat to low, partially cover, and simmer until garbanzos are tender, about 1 hour.
Remove garbanzos with a slotted spoon and set aside, reserving water.
Add turkey legs to the cooking water. If there is not enough liquid to cover, add a little water.
Increase heat to high and bring to a boil, skimming any foam that forms on top.
Add onion, bay leaf, salt and peppercorns.
Reduce heat to low, partially cover, and simmer until turkey is cooked and tender, about 45 minutes.
Remove turkey legs and set aside.
Strain and reserve liquid. Discard solids.
Remove meat from turkey legs, cut into 1\" cubes, and set aside. Discard skin and bones.
Bring liquid to a boil over high heat.
Stir in rice and oregano, and reduce heat to low.
Cover tightly and simmer until rice is tender, about 20 minutes.
Stir in garbanzos, turkey and chilies.
Simmer just until all ingredients are heated through, 4-5 minutes.
Ladle into a serving bowl and top with cheese and parsley.
If using avocados, arrange on top.
Serve hot.