Instructions: * We used diced tomatoes.

Heat the vegetable oil in a large skillet and fry onion until golden. Add garlic, green pepper, tumeric, and cayenne pepper and fry for 2-3 minutes.

Add tomato juice (or tomatoes) and cumin and cook for 5 minutes. Next add black-eyed peas and a little water if needed. Let it simmer for 15 minutes.

Stir in lemon juice. Serve over rice or cous cous.

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