Moroccan Black-Eyed Peas (Cowpeas)

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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 242 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 ½ teaspoons salt
• ½ cup olive oil
• 1 onion, chopped
• ¼ cup chopped fresh cilantro
• 1 (8 ounce) can tomato sauce
• ¼ teaspoon cayenne pepper
• 1 ½ teaspoons ground cumin
• 3 cloves garlic, finely chopped
• 1 ½ cups dried black-eyed peas (cowpeas)
• 1 ½ teaspoons sweet paprika
• 3 ½ 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 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.