Combine black-eyed peas and water in a saucepan.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Drain; set aside.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add onion and green pepper; saute until crisp-tender.
Add peas, tomato, and next 6 ingredients.
Bring to a boil; reduce heat, and simmer 20 minutes or until peas are tender, stirring occasionally.
Transfer to a serving dish; sprinkle with parsley.
Serve with a slotted spoon.