* seeded and chopped Heat oil in a large, heavy pot. Add the onion and cook over lowheat to wilt for 10 min, stirring. Add the garlic, celery, and carrots. Cook, stirring, 1 minute longer. Mix in the spices and herbs. Add the bell peppers, black-eyed peas, tomatoes with juices, and vegetable broth. Bring to a boil. Reduce heat to medium-low and cook, partially covered, for 10 min. for flavors to blend. Adjust seasonings. One-half hour before serving, add zucchini and bring mixture to a boil. Stir in the rice, cover, reduce heat to low and cook for 20 min. Stir in the parsley and serve immediately. Notes: After adding the rice, cook this dish no longer than the 20 min. called for. Be sure to add the exact amount of broth called for. Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish, crab cakes. Recipe By: The New York Times Submitted By RHOMMEL On THU, 9 NOV 1995 170615 ~0500