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Moroccan Spiced Black-Eyed Peas

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PREP TIME
10 min
COOKING TIME
95 min
TOTAL TIME
585 min
SERVINGS
8 servings
Dinner Moroccan
Moroccan Spiced Black-Eyed Peas
Ingredients
  • 1 1/2 cups dried black-eyed peas (cowpeas)
  • 1 onion, chopped
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup olive oil
  • 1/4 cup chopped fresh cilantro
  • 3 cloves garlic, finely chopped
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet paprika
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 3 1/2 cups water, or more if needed
Instructions
1
Start by placing the black-eyed peas in a substantial container and submerge them under several inches of chilled water; allow this mixture to sit for an extended period, ideally 8 hours or overnight.
2
Drain the water from the container and give the peas a good rinse with cold water to remove any impurities.
3
In a large and spacious stockpot, combine the black-eyed peas with the finely chopped onion, tomato sauce, a generous amount of olive oil, the leaves of the cilantro herb, minced garlic, salt to taste, ground cumin, paprika, grated ginger, and the spicy kick of cayenne pepper.
4
Pour water over the pea mixture in the stockpot to cover it completely, then bring the entire contents of the pot to a rolling boil.
5
Once the mixture reaches its boiling point, reduce the heat to a low simmer and cover the pot with a lid. Allow it to cook slowly, stirring occasionally to prevent scorching and adding more water as needed when the sauce becomes too concentrated.