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Moroccan Black-Eyed Peas (Cowpeas)

Rated as 4.74 out of 5 Stars
0

"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
Original recipe yields 8 servings

Directions

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  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.

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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 242 calories; 14.1 22.6 8.1 0 593 Full nutrition

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Reviews

Read all reviews 19
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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...

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...

Needed something to do with lots of farmer's market purple hull peas and this is the ticket! So good!

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...

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.

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...

Delicious just as the recipe is written. I served it over brown rice. It froze well for lunches too!

Added a .5 can of tomato paste. Cut olive to .25 cup.

I've made this three times. I add a couple slices of salt port instead of the salt.