# Components:
→ Legumes
01 - 2 cups frozen black-eyed peas, or 2 cans drained and rinsed
→ Aromatics
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 1½ cups vegetable or chicken broth
→ Seasonings
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon dried thyme
08 - ¼ teaspoon black pepper
09 - ½ teaspoon salt
10 - 1 bay leaf
→ Optional Additions
11 - ½ cup diced tomatoes, canned or fresh
12 - ¼ teaspoon cayenne pepper for heat
13 - 2 tablespoons chopped fresh parsley for garnish
# Directions:
01 - Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 3–4 minutes until softened and translucent.
02 - Add minced garlic and cook for 30 seconds, stirring frequently to release aromatic oils.
03 - Stir in black-eyed peas, broth, smoked paprika, thyme, black pepper, salt, bay leaf, and diced tomatoes if using.
04 - Bring mixture to a gentle simmer. Cover and cook for 15–18 minutes, stirring occasionally, until peas are tender and flavors have melded.
05 - Remove and discard bay leaf. Taste and adjust seasoning as needed with salt and pepper.
06 - Transfer to serving dish and garnish with fresh parsley. Serve immediately.
