Soak the black-eyed peas overnight or quick soak them if needed. Drain and rinse.

In a large Dutch oven, heat 3 tablespoons of olive oil over medium-low heat. Add the cinnamon sticks, garlic, allspice, and cumin. Cook for 2 minutes, stirring constantly.

Add 5 cups of water, black-eyed peas, bay leaves, and dried chilies. Bring to a boil, then reduce to a simmer. Cook for 60 to 90 minutes, until the peas are tender.

While the peas cook, heat 2 tablespoons of olive oil in a frying pan. Cook the onions until softened and slightly charred, about 5 minutes. Remove the onions and blister the cherry tomatoes in the same pan. Toss the onions back into the pan and drizzle with lemon juice. Garnish with chopped cilantro.

Once the black-eyed peas are cooked, season with 1 teaspoon of salt. Serve hot, topped with the tomato-onion mixture.