In a large dutch oven or heavy pot, heat olive oil over medium heat. Add kielbasa and cook until browned and some fat has rendered into the pot, about 5-6 minutes.
Add onions, celery and carrots and cook for 3-4 minutes, until slightly softened. Add cumin and bay leaf, stir to coat vegetables with cumin.
Add black eyed peas and broth. Stir to combine. Bring to a boil, reduce heat to medium-low, cover and simmer for 25-30 minutes, until peas are tender and creamy.
Remove from heat and stir in the garlic and cilantro.
Serve over rice with additional cilantro or hot sauce, if desired.