Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato

This recipe is fantastic. I used all the spices listed just in different amounts. I bumped the cumin, cayenne and coriander seeds up to 1/4 teaspoon. I did use freshly crushed coriander seeds for maximum flavor. I used just 1/8 teaspoon for the thyme, basil, oregano and rosemary. Used a pinch of mustard powder and stuck with only fresh onion and garlic instead of water I upped the broth. 2 cans of Swansons chicken broth 2 cans of black eyed peas and I can of diced tomatoes. I cooked 2 sweet potatoes separate then diced them before adding them to the stew. I cooked the onion, garlic, celery and red pepper together to begin. I waited to add the spices until after I added the liquid. I did grill some chicken breasts and diced those up before adding to the stew for a more complete meal. Finally I garnished with fresh cilantro rather than parsley for a brighter flavor. Almost forgot I went ahead and used 1 full teaspoon cinnamon with the tablespoon brown sugar. I didn't think 1/2 tsp. gave it enough flavor. I almost didn't use all the spices but figured that was why I picked this recipe. I wanted to try something really different from my usual fare. This was truly an exotic and wonderful tasting dinner. We will be fixing this again often!