2 T. olive oil
3 cups finely chopped onions
4 cloves of garlic, finely chopped
1 15-ounce can low-sodium vegetable stock
4 cups dry black-eyed peas
5 cups water, plus more, if needed
2 15-ounce cans whole tomatoes
3 T. tomato paste
2 T. dark brown sugar
salt and pepper, to taste