Moroccan Pea And Ham Soup

• 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

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.

olive oil, onion, stalks celery, clove garlic, ground cumin, ground cinnamon, chili powder, ham hock, tomatoes, chicken stock, peas, thyme, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/33635 (may not work)