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