Black Eyed Peas With Herbs

"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."
photo by Susie D photo by Susie D
photo by Susie D
Ready In:
1hr 30mins




  • 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.

Questions & Replies

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  1. I love this recipe!! I followed the directions exactly with the exception of using crushed red pepper flakes and sautéing 2 onions with the garlic! The flavors are wonderful and are a nice change from the meat-simmered Southern version I am used to having! This is a wonderful vegan meal that I am definitely going to be making again!
  2. 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!
  3. 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!



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