Black-Eyed Pea Cassoulet

4 1/2 T. oil, divided
1 1/2 lbs Italian sausage, casings removed
1 yellow onion, diced
3 carrots, diced
1 1/2 t. red pepper flakes
3 sprigs thyme
1 sprig rosemary
3 cloves garlic, chopped
1 c. chicken broth
28 oz. can crushed tomatoes
2, 15 oz. cans black eyed peas, drained and rinsed
1 c. breadcrumbs
1 c. fresh parsley
salt
pepper
Butcher's twine

Preheat oven to broil. In saucepan, add 2 T. oil & sausage. Cook until browned, about 7-9 minutes. Add onion, carrot, and red pepper flakes. Stir to combine. Season with salt & pepper. Cook until vegetables are soft, about 4-5 minutes. Tie the thyme and rosemary together, add herb bundle & garlic to pot. Stir to combine. Add chicken broth and scrape any brown bits from the bottom of the pan. Reduce setting and cook additional 7-8 minutes. Add tomatoes & peas, stirring to combine. Simmer 15 minutes. Remove herbs bundle and discard. Season with salt and pepper, and transfer it all to a casserole dish. In a separate bowl, add bread crumbs, parsley, and remaining oil. Sprinkle over peas and place in oven. Broil until the breadcrumbs are golden brown, about 2-3 minutes. Remove from oven and serve hot.

* seen on The Chew