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.