Moroccan Pea And Ham Soup

Name: Moroccan Pea And Ham Soup
Ingredients: 2 tbsp olive oil; 1 None large onion, chopped; 3 stalks celery, sliced; 1 clove garlic, minced; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/4 tsp chili powder; 1 (23 oz) ham hock; 1 (13.5 oz) can chopped tomatoes; 4 cups chicken stock; 7 oz dried yellow split peas; 2 tbsp fresh thyme leaves; None None crusty bread, to serve

13 ingredients

2 steps

Ingredients

2 tbsp olive oil
1 None large onion, chopped
3 stalks celery, sliced
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp chili powder
1 (23 oz) ham hock
1 (13.5 oz) can chopped tomatoes
4 cups chicken stock
7 oz dried yellow split peas
2 tbsp fresh thyme leaves
None None crusty bread, to serve

Directions

1

Heat olive oil in a pressure cooker over medium heat. Saute onion, celery and garlic for 1-2 mins. Add spices and cook for 30 seconds, until fragrant. Add ham hock, tomatoes, chicken stock, peas and 1 tbsp thyme. Stir to combine then close the pressure cooker. Bring up to pressure following manufacturer's instructions then reduce heat to low to stabilize pressure. Cook for 45 mins.
2

Release pressure and remove lid. Remove ham hock and shred meat, discarding bone. Return shredded ham to soup and sprinkle with remaining thyme. Serve with crusty bread.