Begin your culinary adventure by submerging the black-eyed peas in ample water the night before you plan to cook them. This essential step softens the peas and enhances their flavor.

The next day, discard the soaking water and give the peas a good rinse. Heat a generous swirl of olive oil in a sizable pot over a medium flame. Sauté the onion and garlic until they turn a golden hue and emit a fragrant aroma.

Introduce the chicken broth and water to the mix, bringing your concoction to a gentle boil before reducing the heat to a simmer.

At this stage, carefully add the pre-soaked black-eyed peas, the richly flavored smoked ham hocks, and the juicy diced tomatoes. Introduce a bit of spice with pepperoncini peppers and a bay leaf for depth. Season the brew with a dash of garlic powder and a pinch of ground thyme, adjusting the salt and pepper to suit your palate.

Cover the pot and allow the mixture to simmer slowly. Over the next 3 hours, the peas will soften, the ham will tenderize, and the flavors will meld together beautifully. The result should be a thick, savory broth embracing tender peas and meat.

Once everything is perfectly cooked, fish out the bay leaf and ham hocks. If you desire, shred the ham and stir it back into the pot for an even richer dish.

Serve this heartwarming concoction steaming hot, perhaps accompanied by a slice of crusty bread or a scoop of fluffy rice, and savor a dish steeped in tradition and taste.