Pork and Chickpea Stew with Orange and Cumin
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 pounds boneless, trimmed pork shoulder, cut into 1 1/2-inch pieces
- Salt and freshly ground pepper
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1/2 cup fresh orange juice
- 1 quart water
- 1 bay leaf
- 1 1/2 teaspoons cumin seeds, toasted
- 1 cup canned chickpeas, drained
- 1 1/2 teaspoons finely grated orange zest
- 2 tablespoons chopped parsley
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