- 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
- 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.
04/25/2018
recipepes.com
Moroccan Black-Eyed Peas (Cowpeas), recipe
PT15M
PT1H
5
455 calories
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