Start by rinsing the dry black-eyed peas in cool water. Inspect for any debris or damaged peas. Soaking is optional but recommended; let them soak for about 4 hours.

In a large pot, heat olive oil over medium heat. Add diced onion and sauté until it's translucent. This will take about 3-4 minutes.

Next, add minced garlic and chopped bell pepper to the pot. Sauté for an additional 2 minutes until fragrant.

Stir in the spices: cumin and paprika. Allowing them to toast for a minute will enhance their flavors before adding any liquid.

Pour in the diced tomatoes with their juices and the vegetable broth.

Add the rinsed black-eyed peas to the mixture. Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, stirring occasionally.

After about 30 minutes, check the peas. They should be tender but not mushy. If they need more time, continue cooking, adjusting liquid as necessary.

Once cooked to your liking, taste and adjust seasoning with salt and pepper. This is also a great time to add fresh herbs if using.

Ladle the black-eyed peas into bowls and garnish with additional herbs if desired.

Let any leftovers cool completely before transferring to airtight containers for storage. Refrigerate for up to 4 days or freeze for longer preservation.