Vegan Brown Rice Jambalaya with Black Eyed Peas and Collards – DelicioUS!

Ingredients

• 4 tbsp olive oil, divided
• 1 bunch collard greens, thick stems removed and thinly sliced
• sea salt
• pepper
• 1 small yellow onion
• 1 red bell pepper, finely diced
• 2 celery stalks, thinly sliced
• 1 large jalapeno, minced, seeds & ribs removed
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp paprika
• ½ tsp ground cumin
• ¼ tsp cayenne
• 400 g chopped tomatoes
• 2 bay leaves
• 4 sprigs fresh thyme
• 2 L vegetable stock
• 340 g dried black-eyed peas, soaked overnight
• 380 g long grain brown rice
• 1 bunch scallions, thinly sliced
• 2 tbsp chopped flat-leaf parsley