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.

Recipe Summary

prep:
10 mins
cook:
1 hr 30 mins
additional:
8 hrs
total:
9 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

242 calories; protein 8.1g 16% DV; carbohydrates 22.6g 7% DV; fat 14.1g 22% DV; cholesterolmg; sodium 593.4mg 24% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2016
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 uncover last 20 minutes for sauce to thicken. Ate over brown rice - yum. Read More
(5)

Most helpful critical review

Rating: 3 stars
02/16/2020
The spice blend is GREAT but the directions make no sense. I don't know why you would dump a bunch of cold oil and raw onions in a pot with everything instead of actually sauteing them. I sauteed the onions and garlic and then added tomato paste and sauteed that for a bit. Then I added everything in together. Using broth instead of water is good for extra flavor. Just go easy on the salt if you do that. One reviewer suggested using brown sugar if you don't have sweet paprika. I used smoked paprika and about a teaspoon of brown sugar. After fixing the recipe it turned out great. Definitely five stars. I just can't give this recipe five stars as written because of the whole cold-oil-and-raw-onions thing. Read More
28 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/10/2016
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 uncover last 20 minutes for sauce to thicken. Ate over brown rice - yum. Read More
(5)
Rating: 5 stars
09/12/2014
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! Read More
(3)
Rating: 5 stars
12/16/2017
I followed the directions as written, except I replaced some of the water with chicken broth. Vegetable broth would work as well if you want to keep this a vegetarian dish. It’s become my New Year tradition. I will increase the cayenne next time, but follow the recipe the fist time until you learn how spicy you want it. I love this recipe and have shared it with others. Read More
(1)
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Rating: 5 stars
04/28/2015
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 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. Read More
(1)
Rating: 4 stars
09/04/2016
Needed something to do with lots of farmer's market purple hull peas and this is the ticket! So good! Read More
(1)
Rating: 4 stars
11/29/2015
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. Read More
(1)
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Rating: 5 stars
12/08/2015
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 so used diced tomatoes. I think I might try throwing a ham hock in next time. Read More
(1)
Rating: 5 stars
08/24/2018
This tastes terrific! Great vegetarian recipe. Will make again. Read More
Rating: 5 stars
12/06/2015
Love it have made it SEVERAL times following the recipe exactly. Wonderful easy meal and great leftovers! Read More
Rating: 3 stars
02/16/2020
The spice blend is GREAT but the directions make no sense. I don't know why you would dump a bunch of cold oil and raw onions in a pot with everything instead of actually sauteing them. I sauteed the onions and garlic and then added tomato paste and sauteed that for a bit. Then I added everything in together. Using broth instead of water is good for extra flavor. Just go easy on the salt if you do that. One reviewer suggested using brown sugar if you don't have sweet paprika. I used smoked paprika and about a teaspoon of brown sugar. After fixing the recipe it turned out great. Definitely five stars. I just can't give this recipe five stars as written because of the whole cold-oil-and-raw-onions thing. Read More