Soak the black-eyed peas in water overnight.
Finely chop the red onion, garlic and tomatoes.
Roughly chop the rosemary and parsley.
Finely slice the spring onions.
Tear the oyster mushrooms into thin strips.
In a pot over medium-high heat, add 2 tablespoon of the oil and fry the oyster mushrooms in batches until golden. Once done, transfer into a bowl and set aside.
In the same pot, add the remaining oil and fry the red onion and garlic until soft. Add the chopped tomatoes and cook for a further 5 minutes until the tomatoes are soft. Add the rosemary and cook for 2 minutes.
Add the soaked black-eyed peas and the vegetable stock. Season with salt and add the Worcestershire sauce. Cover and bring to a boil. Once it comes to a boil, reduce the heat to medium and simmer for 30 minutes
Once the black-eyed peas are soft, use the back of a spoon to crush some of them to thicken the stew.
Add the zest of one lemon and the juice of half of the lemon.
Add the Aleppo chilli and fried mushrooms. Cook for five minutes, uncovered.
Add the spring onions and serve hot.