I don’t think we’ve ever seen Aleppos in our groceries, but your pot sounds a lot like the navy bean soup with ham hocks that my husband makes. (He puts potatoes in, which I don’t really like in soup - unless it’s Vichyssoise.)
I will try yours, it sounds very good. But I’ve never seen fresh black-eye peas - only the canned or dried ones. I guess I’d have to soak the dry (?)
I had seen Aleppo pepper used in recipes I’ve watched online and ordered a small jar through Amazon to try it out.
We live in Florida so the fresh peas are usually available in grocery stores around this time of year. If you use the dried ones, you would want to soak them overnight and then drain and use them in your recipe. I like to cook them so that they are not soupy and then serve over rice. I cook mine longer to get that consistency, but fresh peas don’t take nearly as long to get tender as the dried ones.
There are other ways you can use dried other than an overnight soak. You can cover them in water (an inch over), bring to a boil for 2 minutes then cover and let them soak for an hour before draining and using. I’ve done that with red beans and it works fine.
I LOVE navy bean soup!