Rinse the black-eyed peas under cold water. Soak overnight if possible for optimal texture.

Chop the onion, garlic, and bell pepper.

In a slow cooker, combine the rinsed peas, chopped vegetables, vegetable broth, cayenne pepper, cumin, salt, and pepper. Stir well.

Cover and cook on low for 6 hours or until the peas are tender.

Taste and adjust seasoning as needed.

Serve hot in bowls; garnish with fresh herbs if desired.