Moroccan Black-Eyed Peas (Cowpeas)
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
54
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
230 g
Tomato Sauce (can)1 cup
Olive Oil1 cup
Cilantro (chopped fresh)3 cloves
Garlic (finely chopped)1.5 tsps
Salt1.5 tsps
Ground Cumin1.5 tsps
Sweet Paprika1 tsp
Ground Ginger1 tsp
Cayenne Pepper3.5 cups
Water (or more if needed)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
2
Drain and rinse peas
3
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
4
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