Ingredients

• 2 C black-eyed peas (canned or frozen)
• 1 C water
• 2T olive oil
• 1 large onion, finely chopped
• 1-14.5 oz. can diced tomatoes ( I use fire-roasted diced tomatoes by Muir Glen.)
• 3 celery stalk, finely chopped
• 5-8 cloves of garlic, crushed
• 2 stems fresh thyme
• 3 tsp ground cumin
• 3 tsp cinnamon
• 2 bay leaves
• salt and pepper, to taste
• pinch of red pepper flakes (optional)

Preparation Steps

1. Saute onion and garlic in olive oil for approximately 2 minutes.
2. Add the celery and spices and saute 2 more minutes until spices become fragrant.
3. Add the remaining ingredients and bring to a boil. Reduce heat and simmer on low for 15-20 minutes. Stir occasionally and add water, as needed. (Remove thyme stems and bay leaves before serving.)