moroccan black-eyed peas (cowpeas)

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 9 hrs 40 mins


• 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.