Cowpeas Recipe √ 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 ½ cups dried black-eyed peas (cowpeas)
• 1 onion, chopped
• 1 (8 ounce) can tomato sauce
• ½ cup olive oil
• ¼ cup chopped fresh cilantro
• 3 cloves garlic, finely chopped
• 1 ½ teaspoons salt
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons sweet paprika
• 1 teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• 3 ½ cups water, or more if needed

Cooking 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.

Nutrition Facts

• calories242.4
• carbohydrateContent22.6 g
• fatContent14.1 g
• fiberContent4.3 g
• proteinContent8.1 g
• saturatedFatContent2 g
• sodiumContent593.4 mg
• sugarContent3.9 g