MOROCCAN BLACK-EYED PEAS (COWPEAS)
My daughters and I love growing heirloom purple hull peas, cowpeas, and black-eyed peas in our garden. This delicious Moroccan-style recipe smells so good while cooking and tastes so yummy.
Provided by TGural
Categories Side Dish Beans and Peas
Time 9h40m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 22.6 g, Fat 14.1 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 593.4 mg, Sugar 3.9 g
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Loren Webster
[email protected]Meh.
Md Babu Ahmed
[email protected]I tried this recipe last night and it was delicious! The peas were cooked perfectly and the sauce was flavorful. I would definitely recommend this recipe to anyone looking for a new and flavorful way to cook black-eyed peas.
Courtney Noel
[email protected]This Moroccan black-eyed peas recipe was a hit with my family! The combination of spices and the tender peas was perfect. I especially loved the addition of the preserved lemons, which gave the dish a nice tangy flavor. I will definitely be making th