Moroccan Black-Eyed Peas (Cowpeas)

Recipe View 8 hrs Soak the Black-Eyed Peas: Place the dried black-eyed peas in a large bowl and cover with several inches of cold water. Let them soak for at least 8 hours, or preferably overnight. (8 hours)

Recipe View 5 mins Drain and Rinse: After soaking, drain the peas thoroughly and rinse them under cold, running water. (5 minutes)

Recipe View 10 mins Combine Ingredients: In a large, heavy-bottomed stockpot or Dutch oven, combine the drained peas, chopped onion, tomato sauce, olive oil, cilantro, minced garlic, salt, cumin, paprika, ginger, and cayenne pepper. (10 minutes)

Recipe View 5 mins Add Water and Simmer: Pour the water over the pea mixture. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently, stirring occasionally to prevent sticking. (5 minutes)

Recipe View 1 hrs 30 mins Cook Until Tender: Continue to simmer, adding more water as needed to keep the peas covered and prevent the sauce from becoming too thick. Cook until the peas are tender and creamy, about 1 hour and 30 minutes. Taste and adjust seasoning as needed. (1 hour 30 minutes)

Recipe View 1 mins Garnish and Serve: Before serving, garnish with additional fresh cilantro. Serve hot as a side dish or a hearty vegetarian main course.