Pork and Garbanzo Stew

With Moroccan spices

INGREDIENTS

1    tablespoon olive oil

¾   pound pork loin, cubed ½ inch*

1    teaspoon ground cumin

1    teaspoon coriander

1    teaspoon turmeric

1    teaspoon smoked paprika

1    teaspoon cinnamon

1    teaspoon ground ginger powder

1    medium white onion, chopped

3    cloves minced garlic

2-3   carrots, diced (about 1 cup)

2    cans (15 ounces) garbanzo beans

2    cups dry white table wine or chicken broth

      juice of 1 large orange

METHOD

War m the olive oil in a large sauce pan over medkium-high heat and add the pork. Cook for 3 to 4 minutes, stirring, until well browned on all sides. Remove from the heat.

As you prepare the rest of the ingredients, add them to the sauce pan. SWhen all ingredients are added, return the sauce pan to high heat and bring to a boil. Reduce to a low simmer, clover and cook for 30 minutes.. Remove from ther heat and serve. Will make 3 to 4 servings.

Adapted from a recipe at theblackpeppercorm.,com on the internet

*COOKS NOTES: This recipe can also be made with chicken or with a combination of pork and chicken. The original recipe and the attached photograph included ½ cup of dried cherries, but I do not think they belong with these other ingredients and they added an unusual mouth-feel to the dish. After the photo and a first taste, they were removed completely before dinner.