Moroccan Black-Eyed Peas (Cowpeas) recipe
All Recipes Side Dish Beans and Peas
Ingredients
- 1 ½ cups dried black-eyed peas (cowpeas) 1 onion, chopped 1 (8 ounce) can tomato sauce ½ cup olive oil ¼ cup chopped fresh cilantro 3 cloves garlic, finely chopped 1 ½ teaspoons salt 1 ½ teaspoons ground cumin 1 ½ teaspoons sweet paprika 1 teaspoon ground ginger ¼ teaspoon cayenne pepper 3 ½ cups water, or more if needed
Nutrition Info
- 242.4 caloriescarbohydrate: 22.6 gcholesterol: : -fat: 14.1 gfiber: 4.3 gprotein: 8.1 gsaturatedFat: 2 gservingSize: -sodium: 593.4 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Black-Eyed Peas (Cowpeas)
Directions
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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.
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.