Orzo and Chickpeas in the Oven with cretan ‘’syglino’’-cured pork-
by chef Nikolaou Dina
Instructions
For the chickpeas:
- Soak chickpeas in plenty of cold water with coarse salt from the previous night.
- The next day, add water and baking powder and leave them for 10΄.
- Place chickpeas in a strainer and rinse thoroughly with running water.
- Put clean chickpeas in a pot with water, add onions, the bay leaf, carnation and boil for 40΄.
- Preheat the oven to 180°C (select upper and lower heat).
- Place chickpeas in a baking pan, add the rest of the ingredients, cover it with aluminium foil and bake for 40΄.
For the orzo:
- Pour olive oil in a big frying pan and wait until the oil is hot.
- Add the onions, syglino and fennel, season with salt and sauté for 2΄ while stirring.
- Add grated tomatoes, tomato paste, fennel seeds, garlic, salt, pepper and then stir.
- Start pouring vegetable stock the way you would do if preparing a risotto until the orzo swells up and softens.
- Remove from fire, add the cooked chickpeas, the fresh fennel, and stir lightly.
- Serve immediately.