Servings: 4
Preparation: 15 minutes
Cooking: 2 hours and 10 minutes
Ingredients
1 onion
60 ml (4 tbsp) olive oil
1 kg (approximately) rindless picnic ham
500 ml (2 cups) chickpeas
60 ml (4 tbsp) maple syrup
15 ml (1 tbsp) tomato paste
1.5 l (6 cups) vegetable broth
250 ml (1 cup) dark beer
4 sprigs thyme
2 cloves
2 cloves garlic, minced
500 ml (2 cups) green peas
500 ml (2 cups) potatoes, cubed or baby potatoes
Salt and pepper to taste
Preparation
In a casserole dish, brown the onion in olive oil for 3 minutes.
Add the ham, chickpeas, maple syrup, tomato paste, broth, beer, thyme, cloves, garlic, cover and cook over low heat for 1 hour.
Remove the ham from the casserole.
On the work surface, using two forks, roughly shred the ham.
In the casserole, return the shredded meat, add the potatoes and cook for 1 more hour over low heat.
Add the peas and cook for 5 minutes. Check the seasoning.
