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Moroccan Black-Eyed Peas (Cowpeas)

  • Prep

    10 m
  • Cook

    1 h 30 m
  • Ready In

    9 h 40 m
TGural

TGural

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

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.
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Reviews

Mecm
0

Mecm

9/12/2014

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!

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