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A close-up bowl of Moroccan Black-Eyed Peas Cowpeas stew cooked in a tomato sauce with spices and fresh herbs.
foodbycuisine

Moroccan Black Eyed Peas Cowpeas Recipe

A comforting, protein-rich Moroccan dish made with tender black-eyed peas gently simmered with tomatoes, warm spices, garlic, and olive oil. This recipe offers a cozy, earthy flavor that pairs beautifully with crusty bread or fluffy couscous. Perfect for weeknight meals, meal prep, or anyone craving authentic Moroccan home cooking
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Prep Time 15 minutes
Cook Time 1 minute
10 minutes
Total Time 1 hour 25 minutes
Servings: 4 people
Course: Dinner, Main Course, Moroccan Recipes, Traditional Moroccan Recipes
Cuisine: Moroccan
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 | cups | Dried black-eyed peas | rinsed and soaked overnight
  • 3 | tablespoons | Olive oil |
  • 1 | large | Onion | finely chopped
  • 3 | cloves | Garlic | minced
  • 1 | large | Tomato | grated or finely chopped
  • 2 | tablespoons | Tomato paste |
  • 1 | teaspoon | Paprika |
  • 1 | teaspoon | Ground cumin |
  • 0.5 | teaspoon | Turmeric |
  • 0.25 | teaspoon | Black pepper |
  • 1 | teaspoon | Salt | or to taste
  • 1 | handful | Fresh cilantro | chopped
  • 1 | handful | Fresh parsley | chopped
  • 4 | cups | Water | more if needed

Method
 

  1. Prepare the beans
  2. Drain the soaked black-eyed peas and rinse them well under cold water to remove excess starch.
  3. Sauté the aromatics
  4. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft. Stir in the garlic and sauté briefly to release its aroma.
  5. Add tomatoes and spices
  6. Mix in the grated tomato, tomato paste, paprika, cumin, turmeric, salt, and pepper. Cook a few minutes until the mixture thickens and the spices bloom.
  7. Simmer the beans
  8. Add the rinsed black-eyed peas and pour in enough water to cover them. Stir well, bring to a boil, then reduce heat to low.
  9. Cook until tender
  10. Let the beans simmer gently for 45 to 60 minutes, adding water if needed. They should become soft and flavorful.
  11. Finish with herbs
  12. Once the beans are tender, stir in fresh cilantro and parsley. Let the pot rest for 10 minutes to deepen the flavors.
  13. Serve
  14. Enjoy warm with Moroccan bread, rice, or couscous.

Notes

For extra richness, a drizzle of olive oil at the end adds a traditional Moroccan finish. Leftovers taste even better the next day, making this recipe ideal for meal prep.