Deborah's Slow Cooker Spicy Black-Eyed Peas

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 1 cup vegetable broth
• 2 tablespoons fresh cilantro, finely chopped

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the chili powder, cumin, paprika, oregano, salt, and pepper and cook for 1 minute, stirring constantly.
3. Add the black-eyed peas, tomatoes, and vegetable broth to the skillet and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.
4. Transfer the mixture to a slow cooker. Cook on low for 4 hours.
5. Stir in the cilantro and serve.

Interesting Facts

• Black-eyed peas are a type of legume that is high in protein and fiber.
• This dish is a great source of plant-based protein.
• This dish is gluten-free and vegan-friendly.