Moroccan Black-Eyed Peas (Cowpeas) Recipe - Allrecipes.com
  • READY IN 9+ hrs

Moroccan Black-Eyed Peas (Cowpeas)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 30 mins
  • READY IN

    9 hrs 40 mins

Directions

  1. 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. 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.
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Footnotes

  • Cook's Note:
  • 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.
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Reviews More Reviews

Sep 12, 2014

I was looking for a way to use my fresh cowpeas. This recipe is it, delicious! I of course did add some other ingredients, like fresh okra and tomatoes and some ham. My husband and I loved it and I will make more as the peas are taking off in the garden. Thank you!

 

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Nutrition

  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 593 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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