This delicious Moroccan-style cowpeas recipe smells so good while cooking and tastes so yummy. My daughters and I love growing heirloom purple hull peas, cowpeas, and black-eyed peas in our garden.
Prep Time::10 mins
Cook Time:: 1 hr 35 mins
Additional Time:: 8 hrs
Total Time:: 9 hrs 45 mins
Servings::8
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
Directions
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 large stockpot; pour water over pea mixture. Bring to a boil. Reduce heat to low, cover the pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 hour 30 minutes.
Recipe Tips
Fresh parsley can be substituted for fresh cilantro, and Hungarian paprika can be substituted for sweet paprika.
If using fresh-picked peas, omit the soaking process and reduce the cook time by half.
To use the quick-soak method for dried peas, add the washed peas to a pot of boiling water. Then immediately remove from the heat and let soak for 60 to 90 minutes.