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My review
Moroccan Black-Eyed Peas (Cowpeas)
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
9 h 40 m servings 242 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 242 calories; 14.1 g fat; 22.6 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 593 mg sodium. Full nutrition
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Reviews
Read all reviews 11Most helpful
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4/10/2016
Tasty! I did modify, only to make it easier for me. Here is what I did - sub one 6 oz can tomato paste for the tomato sauce, adjust to 2 cups water. Cooked in the slow cooker low 7 hours uncove...
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 an...
9/3/2016
Needed something to do with lots of farmer's market purple hull peas and this is the ticket! So good!
12/8/2015
We loved it. I was looking for a recipe for black-eyed peas because I had some cans kicking around in the pantry. I used 2 15 ounce cans and reduced to 1/2 cup water. I didn't have tomato sauce...
11/28/2015
This was good. I'm not too familiar with making black eyed peas and look forward to making them again. I would add some garlic next time.
4/28/2015
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...
2/11/2018
Very quick and easy for New Year's Day. It was pretty watery on first serving, but perfect reheated.
1/7/2017
I used the parsley instead of the cilantro because I had parsley on hand and I don't really care for cilantro. The cayenne made it just zippy enough without being overwhelmingly spicy. It was gr...
3/24/2016
Used half the oil. Over the following days used it with Shrimp, Cod and Salmon. Fantastic and simple.