Vegan Blackeyed Peas and Rice aka Hoppin' John

If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. If you're pressed for time, boil the peas for 2-3 minutes, remove pot from heat and let soak for an hour.
Heat the oil in a large pot over medium heat. Add onion and garlic to the pot and cook, stirring, about 5 minutes. Add the carrots and saute for an additional 3 minutes.
Add the spices and cook until the entire mixture is coated with the spices, about 2 minutes.
Pour in the stock and water and drop in the bay leaves and chiles. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes. Remove the chiles after about 15 minutes of simmering as you don't want them to break down so much that the seeds end up in the pot and making this very spicy hot.
Add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 ½ hours.
Taste for seasonings, and add more if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl. Garnish with green onions.Serve with rice or cauliflower rice.