Moroccan Black-Eyed Peas (Cowpeas)

asian chinese european greek korean mediterranean middle eastern region turkish unknown sweet spicy savory medium fast

Prep

19 min

Cook

52 min

Total

71 min

Ingredients (12)

1 ½ cups dried black-eyed peas (cowpeas) g

1 onion, chopped g

1 (8 ounce) can tomato sauce g

½ cup olive oil g

¼ cup chopped fresh cilantro g

3 cloves garlic, finely chopped g

1 ½ teaspoons salt g

1 ½ teaspoons ground cumin g

1 ½ teaspoons sweet paprika g

1 teaspoon ground ginger g

¼ teaspoon cayenne pepper g

3 ½ cups water, or more if needed g

Nutrition

kcal

fat

carbs

protein

Instructions

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 large stockpot; pour water over pea mixture. Bring to a boil. Reduce heat to low, cover the pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 hour 30 minutes.