Chickpea minestrone + parma ham

1 onion, sliced
 

4 cloves garlic, sliced
 

300g sweet potato, peeled and chopped
 

salt and pepper, to season
 

1 litre good quality chicken stock
 

400g tinned chickpeas, drained
 

400g tinned chopped tomatoes
 

200g brussel sprouts, halved
 

1 cup sugar snap peas
 

8 slices parma ham, torn into strips
 

croutons, to season
 

Heat the olive oil in a large pot and fry the onion till glassy, then add the garlic and fry for another 3 to 4 minutes.

Add the sweet potato and season and cook for a further 4 minutes. Add the stock, chickpeas, tomatoes, brussel sprouts and sugar snap peas, and simmer for 10 minutes or till the sweet potato is cooked. Ladle into bowls and top with the torn parma ham and a few croutons.