Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

This Moroccan dish is adapted from Madhur Jaffrey's World Vegetarian. I serve this stew-like dish over rice for a delicious hearty vegetarian meal.

Ingredients Nutrition

Directions

  1. Wash and drain black-eyed peas.
  2. Soak peas overnight in water that covers by 5 inches.
  3. Drain peas and discard soaking liquid.
  4. In a large pot, add the peas and 4 1/2 cups water; bring to a boil.
  5. Cover, turn the heat down to low, and simmer for 40 minutes or until the peas are tender; set aside without draining.
  6. Add the oil to a large skillet and put over medium-high heat.
  7. When the oil is hot, add in the chile and stir once; it should darken and puff up immediately.
  8. Quickly add in the garlic and stir once.
  9. Add the black-eyed peas and all the cooking liquid, the bay leaves, oregano, thyme, paprika, and salt.
  10. Stir mixture and bring to a simmer.
  11. Simmer gently, uncovered, for 20 minutes.
  12. Serve hot.
Most Helpful

4 5

Very nice. The seasoning was pleasant and different from the southern style I normally prepare. I used red pepper flakes instead of the whole chili. Thanks for posting this one Nurse Di!

4 5

Tasty! I adapted this slightly to use the cooked black eyed peas I already had on-hand and we enjoyed this over rice for a light lunch. I thought the spicing was pleasant and well-balanced. I did think that it would have benefitted from the addition of some sauteed chopped onion, however as I felt it was a little plain by itself. Good though, thanks Di!