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In a deep saucepan, add oil and heat over medium heat.
Add bay leaves, peppers, onion and leek and saute until translucent. For Oil free version saute in vegetable broth.
Add garlic, chard leaves, and cook for 5 minutes.
Add in the spices, herbs and tomatoes and cook for another 5 minutes until tomatoes are a bit mushy.
Add in the pumpkin puree, black eyed peas, water and salt and mix.
Cover partially and cook on low heat for 1-1.5 hours. Stir a few times in between.
Taste and adjust salt and spice. add lemon juice for tang if needed.
Cook without cover for a few minutes if too runny, till desired consistency is achieved.
Serve hot topped with vegan butter/cream, chopped cilantro with Crackers, bread or garlic rolls.
Alternatively, add the cooked onion tomato mixture and the rest of the ingredients to a slow cooker and cook according to instructions. 4-5 hours.