Black-Eyed Pea Soup

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3 cups dried black-eyed peas

3 tablespoons unsalted butter or vegetable oil

3 onions, diced

2 cloves garlic, peeled and chopped

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon red pepper flakes

1 teaspoon salt

6 to 8 cups chicken stock or water

2 tomatoes, peeled, seeded and diced

1 tablespoon brown sugar

1 bunch oregano leaves, roughly chopped

Plain yoghurt, for garnish