Moroccan Black-Eyed Peas (Cowpeas)

2
TGural 0

"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."

Ingredients

9 h 40 m servings 242 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Cook's Note:
  • If using fresh picked peas, omit soaking process and reduce cook time by half.
  • Fresh parsley can be substituted for fresh cilantro. Hungarian paprika can be substituted for sweet paprika.
  • Quick-soak method for peas: add washed peas to pot of boiling water; immediately remove from heat and soak for 1 to 1 1/2 hours.
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Reviews

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  1. 2 Ratings

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I was looking for a way to use my fresh cowpeas. This recipe is it, delicious! I of course did add some other ingredients, like fresh okra and tomatoes and some ham. My husband and I loved it an...

We loved this. I substituted fresh parsley for the cilantro because my wife is one of those people that tastes soap when she has cilantro. I also substituted regular paprika + a pinch of l...