Chickpea Soup

Ingredients

• 1 pound dried chickpeas
• 1 pound ground turkey and turkey sausage, mixed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can corn, drained
• 2 cups chopped cauliflower
• 1 bay leaf
• 8 cups water or broth
• salt and spices, to taste

Directions

1. Soak the chickpeas overnight, then drain and rinse them.
2. Brown the turkey mixture with the onion and garlic. Transfer to the slow cooker with the chickpeas, corn, cauliflower, bay leaf, and water or broth.
3. Cover and cook on high for 5–6 hours or on low for 8–10 hours, until the chickpeas are tender.
4. Remove the bay leaf and season to taste before serving.