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| 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."
Ingredients :
- 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
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 9H40M |
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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.
Notes :
- If using fresh picked peas, omit soaking process and reduce cook time by half.
- Fresh parsley can be substituted for fresh cilantro. Hungarian paprika can be substituted for sweet paprika.
- Quick-soak method for peas: add washed peas to pot of boiling water; immediately remove from heat and soak for 1 to 1 1/2 hours.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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