Moroccan Black-Eyed Peas (Cowpeas)

Moroccan Black-Eyed Peas (Cowpeas)

TGural

"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

9 h 40 m servings 242 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 7
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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 an...

Tasty! I did modify, only to make it easier for me. Here is what I did - sub one 6 oz can tomato paste for the tomato sauce, adjust to 2 cups water. Cooked in the slow cooker low 7 hours uncove...

Used half the oil. Over the following days used it with Shrimp, Cod and Salmon. Fantastic and simple.

We loved it. I was looking for a recipe for black-eyed peas because I had some cans kicking around in the pantry. I used 2 15 ounce cans and reduced to 1/2 cup water. I didn't have tomato sauce...

Love it, have made it SEVERAL times following the recipe exactly. Wonderful, easy meal and great leftovers!

This was good. I'm not too familiar with making black eyed peas and look forward to making them again. I would add some garlic next time.

We loved this. I substituted fresh parsley for the cilantro because my wife is one of those people that tastes soap when she has cilantro. I also substituted regular paprika + a pinch of l...

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