Moroccan Black-Eyed Peas (Cowpeas)

This cowpeas recipe features black-eyed peas simmered in tomato sauce seasoned with cumin, ginger, and paprika for a tasty Moroccan-inspired side dish.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 45 mins
• Calories: 242 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 onion, chopped
• 1 (8 ounce) can tomato sauce
• 3 cloves garlic, finely chopped
• 1.5 teaspoons salt
• 0.25 cup chopped fresh cilantro
• 0.25 teaspoon cayenne pepper
• 0.5 cup olive oil
• 1.5 teaspoons ground cumin
• 1.5 cups dried black-eyed peas (cowpeas)
• 1.5 teaspoons sweet paprika
• 3.5 cups water, or more if needed

Recipe Instructions

Step 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.

Step 2

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.