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Moroccan Black-Eyed Peas Recipe

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This recipe for Moroccan Black-Eyed Peas is from At Our Family's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.

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.

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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 day + 90 minutes

 

 

 

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