Created by Chocolatll on June 12, 2015
Step 1: Drain garbanzos well. Do not save water.
Step 2: Place garbanzos in a large pot or Dutch oven.
Step 3: Add the 2 quarts water.
Step 4: Bring to a boil over high heat.
Step 5: Reduce heat to low, partially cover, and simmer until garbanzos are tender, about 1 hour.
Step 6: Remove garbanzos with a slotted spoon and set aside, reserving water.
Step 7: Add turkey legs to the cooking water. If there is not enough liquid to cover, add a little water.
Step 8: Increase heat to high and bring to a boil, skimming any foam that forms on top.
Step 9: Add onion, bay leaf, salt and peppercorns.
Step 10: Reduce heat to low, partially cover, and simmer until turkey is cooked and tender, about 45 minutes.
Step 11: Remove turkey legs and set aside.
Step 12: Strain and reserve liquid. Discard solids.
Step 13: Remove meat from turkey legs, cut into 1" cubes, and set aside. Discard skin and bones.
Step 14: Bring liquid to a boil over high heat.
Step 15: Stir in rice and oregano, and reduce heat to low.
Step 16: Cover tightly and simmer until rice is tender, about 20 minutes.
Step 17: Stir in garbanzos, turkey and chilies.
Step 18: Simmer just until all ingredients are heated through, 4-5 minutes.
Step 19: Ladle into a serving bowl and top with cheese and parsley.
Step 20: If using avocados, arrange on top.
Step 21: Serve hot.