Wash potato and bell pepper well. Cut pepper in half, discard the stem and seeds, then chop into fine cubes, cut potato into 2cm cubes (you can choose whether you keep or discard the skin), peel and slice carrots into 1cm thick slices.
Heat oil in a saucepan, peel and cut a medium onion into small cubes, adding into the pan and cooking on a medium heat, until fragrant and softened, add in tomato paste, a splash of water.
Followed by garlic powder, onion powder, cumin, coriander and oregano, with a stir into a thicker paste, then toss in the bell pepper, bring to a gentle boil for 2-3 minutes.
Rinse and drain black eyed peas and add into the pan with potatoes and carrots, stir into the seasonings to coat well. Bring water to a boil and add to the pan, then add a finely chopped stock cube. Gently stir to dissolve and bring the pan to a boil, add in your bayleaf.
Cover and simmer for 40-50 minutes, or until black-eyed peas are cooked through, there should be a considerable amount of water left over. Add in the macaroni, with a pinch of salt and pepper to taste. Bring to a boil, cover and simmer on a low heat for a further 10 minutes.
Once cooked, taste the broth and adjust seasonings if necessary, serve while hot and pasta is freshly cooked!