Soak the beans

• Pick over the dried black eyed peas and remove any odd-looking or damaged beans.
• Cover the beans with water and let them soak until plumped up.

Start the stew

• Drain the soaked beans and transfer them to a pot.
• Add fresh water to cover the beans.
• Add the roughly chopped onion, ground cumin, black pepper, Greek thyme and a drizzle of olive oil.

Simmer the beans

• Bring the pot to a boil, then lower the heat to a simmer with the lid on.
• Cook until the beans are tender with no hard centre but still hold their shape, keeping the dish salt-free and acid-free at this stage.

Add the vegetables and tomato

• Stir in the chopped parsley and celery.
• Add the tomato paste and chicken bouillon and stir well.
• Simmer until everything is tender and the stew has thickened.

Season and taste

• Taste the stew and adjust the seasoning.
• Stir in the kosher salt, a splash of white wine vinegar and the MSG.

Rest before serving

• Turn off the heat, cover with a lid and let the stew cool down so the flavours mingle.
• Serve warm as part of a Turkish breakfast spread.