Split Peas and Ham

2 cups dried split yellow peas
1 pound smoked ham hock
2 tablespoons olive oil
2 cloves garlic, minced
2 stalks celery, chopped
1 medium carrot, chopped
4 cups chicken broth
1 teaspoon dried chili flakes
1 bay leaf

1. Heat olive oil in a large pot over medium heat and sauté garlic, celery, carrot and red chili flakes until garlic is tender.
2. Add the remaining ingredients, reduce the heat and simmer covered until all of the liquid has been absorbed, about 45 minutes, stirring occasionally.
3. Remove the bay leaves and ham hock.
4. Allow the ham to cool to the touch, then cut the meat into 1" pieces and return to the pot. Serve hot.

Makes 6 servings