Soak black-eyed peas in salted water overnight and drain before cooking. Boil black-eyed peas before starting the cooking process. In a large cooking pot add in half of the olive oil, onion, carrot and sauté on low heat for about 15 minutes.
Add in the boiled peas, I added a bit of the red pepper flakes for a slight kick.
Pour in the vegetable broth.
Lastly, add in the tomatoes, orange juice, lemon juice and the rest of the ingredients, cook for 1/2 hour on low to medium heat until black-eyed peas are ready.