Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature, 8 hours to overnight. Drain and rinse; set aside.

In a Dutch oven, heat olive oil over medium heat. Add onion and garlic; cook until translucent, about 3 minutes.

Stir in smoked paprika, dried thyme, and bay leaves to release their flavors.

Toss in ham hocks, soaked peas, diced tomatoes with juices, and chopped pepperoncini peppers.

Pour in chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 2–3 hours, stirring occasionally, until peas are tender.

Remove ham hocks; shred meat and discard bones. Return meat to pot. Season with salt and pepper. Adjust consistency with hot water or more broth as needed.

Sprinkle chopped parsley on top. Serve piping hot for a lucky, comforting dish.