Soak peas overnight in water to cover by 2 inches. Drain peas; set aside.

In large Dutch oven, saute onion in oil until transparent; add peas, seasonings and chicken stock. Cover and cook slowly until peas are tender, about 30 to 40 minutes. If made ahead, cover and reheat. For each serving, serve 1/2 c peas over 1/2 c rice.