Moroccan Black-Eyed Peas (Cowpeas)

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 {{adjustedServings}} servings 242 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

  • Cook

  • Ready In

  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.
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  • 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 2

  1. 2 Ratings


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 and I will make more as the peas are taking off in the garden. Thank you!


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 light brown sugar for sweet paprikia, because I did not have any sweet paprika. Finally, I left out all of the cayenne pepper for the first batch because my wife does not like things that are too spicy. I will probably add back 1/2 of it (1/8th tsp) in the next batch. My batch was also done 15 minutes early, so if you don't want mushy peas, start checking about 30 minutes early to see if it is done. I DO have one question. I was raised in South Carolina and we raised 3 different types of peas that would match the description you use. They all grew in pods that were about 4-6 inches long. Blackeye peas are the smallest in crosswise diameter and are sold dried under that name in stores. They have a small black spot where the pea attaches to the pod. Purple hull peas were larger in diameter and had no black spot that I remember. What we called cow peas (or crowder peas) were the biggest in diameter (almost garbanzo bean sized) and I think they too had no black spot. My Dad said they were called cow peas because sometimes they were used (whole with th pod) as food for the cows So which of these do you use? I used the dry blackeye peas from the store and they were really good.