Wash the fresh black eyed peas in plenty of cold water, set aside.

Finely chop the onions. You can use a food processor for chopping but be sure not do overdo it - you should not end up with an onion puree.

Slice the carrots. The slices should be about 1/4 inch thick.

Thinly slice the garlic cloves.

Heat the olive oil in your pot . Add the onions, garlic and carrots. Sautee at low heat until the onions are tender and look shiny and golden in color.

Add the black eyed peas and continue sauteeing for about two to three more minutes.

Gently pour 2 cups hot water, add salt and the sugar.

Reduce the heat as soon as the water begins to boil and simmer for 30 minutes or until the beans are tender.

Add a little lemon juice to each plate for zest.