Name: Moroccan Black-Eyed Peas (Cowpeas)
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Dried black-eyed peas (cowpeas) - 1 ½ cups; Onion, chopped - 1; Tomato sauce - 1 (8 ounce) can; Olive oil - ½ cup; Chopped fresh cilantro - ¼ cup; Garlic, finely chopped - 3 cloves; Salt - 1 ½ teaspoons; Ground cumin - 1 ½ teaspoons; Sweet paprika - 1 ½ teaspoons; Ground ginger - 1 teaspoon; Cayenne pepper - ¼ teaspoon; Water, or more if needed - 3 ½ cups

Ingredients for - Moroccan Black-Eyed Peas (Cowpeas)

1. Dried black-eyed peas (cowpeas) 1 ½ cups

2. Onion, chopped 1

3. Tomato sauce 1 (8 ounce) can

4. Olive oil ½ cup

5. Chopped fresh cilantro ¼ cup

6. Garlic, finely chopped 3 cloves

7. Salt 1 ½ teaspoons

8. Ground cumin 1 ½ teaspoons

9. Sweet paprika 1 ½ teaspoons

10. Ground ginger 1 teaspoon

11. Cayenne pepper ¼ teaspoon

12. Water, or more if needed 3 ½ cups

How to cook deliciously - Moroccan Black-Eyed Peas (Cowpeas)

1 . Stage

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.

2 . Stage

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.