Moroccan Black-Eyed Peas (Cowpeas) recipe

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Ingredients

1 ½ cups dried black-eyed peas (cowpeas)
1 onion, chopped
1 (8 ounce) can tomato sauce
½ cup olive oil
¼ cup chopped fresh cilantro
3 cloves garlic, finely chopped
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 teaspoon ground ginger
¼ teaspoon cayenne pepper
3 ½ cups water, or more if needed

Nutrition Info

242.4 calories
carbohydrate: 22.6 g
cholesterol: : -
fat: 14.1 g
fiber: 4.3 g
protein: 8.1 g
saturatedFat: 2 g
servingSize: -
sodium: 593.4 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place black-eyed peas into a large container and cover with several inches of cool water, let stand for 8 hours to overnight. Drain and rinse peas.

  2. Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot, pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.

Recipe Yield

8 servings

Recipe Note

My daughters and I love growing heirloom purple hull peas, cowpeas, and black-eyed peas in our garden. This delicious Moroccan-style recipe smells so good while cooking and tastes so yummy.

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