Pork And Chickpea Stew With Orange And Cumin

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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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