Heat the oil in a large skillet over medium heat.
1 tablespoon olive oil
Once the oil is hot, add the onion and cumin seeds. Cook until the onion just starts to brown and the cumin is fragrant, about 5 minutes.
1 medium onion, 1 teaspoon cumin seeds
Add the turmeric, coriander, tomatoes, and salt. Cook for about 15 minutes until the tomatoes start to lose their shape.
½ teaspoon turmeric, 1 teaspoon ground coriander, 15 ounces diced tomatoes, ⅛ teaspoon kosher salt
Add the black-eyed peas, lime juice, garam masala, and chili powder. Stir to combine, then cook until the beans are heated through, about 10 minutes.
3 cups home-cooked black-eyed peas, Juice of 1/2 a lime, ½ teaspoon garam masala, ½ teaspoon chili powder
Divide into 4 servings and garnish with cilantro if desired.
¼ cup fresh cilantro for garnish