Pre-heat oven to 350°F. In a large mixing bowl, whisk the pepper paste with 2 tablespoons of the olive oil until you have a loose paste. Stir in the butter and ⅛ teaspoon of salt, then stir in the pita pieces and coat them. Place them on a baking sheet and toast them for about 8-12 minutes until crisp and golden. 

While the pita chips are toasting, heat two large skillets over medium-low heat. In one of the skillets, coat with 2 tablespoons of the olive oil, then sauté the onion, carrot, and 2 cloves of the garlic (or green garlic) until very soft, tender and the onion is translucent. Stir in the tomato paste, ¼ teaspoon of the salt, ½ teaspoon of the maraş pepper and cinnamon. Stir in the black-eyed peas to coat. Cook for about 5 minutes on medium low, stirring occasionally to prevent sticking, until the beans are warmed through, then reduce heat to the lowest setting to keep the mixture warm. 

 In the other skillet, warm 1 tablespoon of olive oil, then sautee the greens, tossing often with tongs, until the greens begin to wilt (about 4-6 minutes). Season with ¼ teaspoon salt and ¼ teaspoon maras pepper. 

Place lemon juice in a small mixing bowl with the remaining 2 cloves of minced garlic and let stand for 3 minutes until the garlic softens in flavor. Stir in the yogurt and 1 tablespoon of olive oil and season with ⅛ teaspoon salt. 

 To assemble, place baked pita chips on the bottom of a large, shallow bowl, then spoon the warm black eyed peas on top of the pita, and place the greens over the black eyed peas, then top the whole lot with the garlicky yogurt.