"This winter special is a familiar dish in the Aegean islands area,
particularly in Crete. This particular version comes from the island of
Chios. Serve with fresh bread and black olives."

PORK WITH CHICKPEAS AND ORANGE STEW

INGREDIENTS:
1-3/4 cups chickpeas
6 TBS * Greek olive oil
1-1/2 pork (butt or shoulder), cubed
1 Lg onion, sliced
4 cloves garlic, sliced
1 14-oz can chopped tomatoes
1 TBS orange zest, preferably fresh-grated
1 tsp. crushed red pepper
Salt and Pepper, to taste
Optional:
1/4-1/3 cup broth or water*

METHOD:
Night before, soak chickpeas. Rinse under cold water and drain
thoroughly. Place in a pot and cover with enough water so chickpeas can boil
without burning. Cook at a roiling boil for 10 minutes; skim surface, drain
beans and add to crockpot.

Heat olive oil in a pan and brown pork. When all meat has been browned,
remove and drain on paper towel. Remove most of the fat rendered from the
meat but retain approx 1 Tbs for sauteing onion and garlic. Sauté onion and
garlic until golden brown. While onion and garlic are cooking, add pork to
crockpot, atop chickpeas. Add tomatoes and orange zest; allow to cook for
3-4 minutes. Add in crushed peppers and season to taste.

Add in tomato sauce from pan. Thin sauce with chicken broth or water,
approx 1/4 to 1/3 cup.

Cook on high for 5-6 hours. Check seasoning at around 4th hour; adjust
accordingly.

* NOTES:
I use Greek olive oil because I like the flowery fragrance. Regular
olive oil would work just as well, too. I would not use Spanish olive oil
because it would overwhelm the dish, being too aggressive in scent and
taste.

I missed this step once and didn't notice any difference. The sauce
wasn't any thicker than any other time but then I also over-stuffed the pork
that time.

The Ranger