Step 1

Wash the peas and drain.

Step 2

In a large pot or Dutch oven, saute onions and garlic in 2 teaspoons of oil over medium heat until soft, about 4 to 5 minutes.

Step 3

Add the peas, carrots, ham hock and chicken broth, then cover the pot and let it come to a boil. Add salt and pepper to taste.

Step 4

Once it boils, reduce heat and cook for about 2 hours, or until the peas are soft and thickened.

Step 5

Make sure to check the liquid and consistency. You may need to add hot water if it becomes too thick.

Step 6

Remove ham hock, discard the skin and boned and serve with ham.