Heat the oil in a large pan over medium heat. Add the onion and garlic and saute, stirring frequently for 3 minutes, or until softened.
Add the bell pepper and carrots and cook for an additional 5 minutes.
Meanwhile, drain the black eyed peas, reserving the liquid from the can.
Place 2/3 of the peas, reserving the remainder, in a food processor or blender with the pea liquid and process until smooth.
Add the ground beef to the pan and cook, stirring constantly to break up any lumps, until well browned.
Add the cumin, chili powder, and paprika to the beef and stir until completely incorporated. Add the cabbage, tomatoes, stock, and processed peas, and season to taste with salt and pepper.
Bring to a boil, then reduce the heat, cover and simmer for 15 minutes or until the vegetables are tender.
Stir in the reserved peas, cover, and simmer for an additional 5 minutes. Taste and adjust seasoning if needed. Serve.
Recipe Notes
Recipe Adapted from The Big Book of One Pot, Retrieved January 2015.