Name: Moroccan pea and ham soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 large onion, chopped; 3 stalks celery, sliced; 1 garlic clove, crushed; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon chilli powder; 650 gram piece ham hock (or speck or diced bacon); 400 gram can chopped tomatoes; 1 litre (4 cups) chicken stock; 1 cup dried yellow split peas; 1/4 cup thyme leaves crusty bread, to serve

Moroccan pea and ham soup

Serves 4

Prep

10M

Cook

50M

Total

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Ingredients

2 tablespoon olive oil

1 large onion, chopped

3 stalks celery, sliced

1 garlic clove, crushed

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon chilli powder

650 gram piece ham hock (or speck or diced bacon)

400 gram can chopped tomatoes

1 litre (4 cups) chicken stock

1 cup dried yellow split peas

1/4 cup thyme leaves crusty bread, to serve

Method

1.Heat oil in the pressure cooker on medium. Saute onion, celery and garlic 1-2 minutes. Add spices and cook 30 seconds, until fragrant.

2.Add hock to pressure cooker with tomatoes, stock, peas and half the thyme. Stir to combine.

3.Close the pressure cooker. Bring up to pressure following manufacturers instructions (until steam escapes at a constant rate and there is a regular hissing sound). Reduce heat to low. Cook for 45 minutes.

4.Release pressure straight away. Remove lid. Remove ham hock and shred meat. Return ham to soup, discarding bone.

5.Serve soup sprinkled with remaining thyme. Accompany with crusty bread.

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