Categories: Main Dish, Moroccan, Vegetarian

Ingredients

• 1 1/2 cups dried black-eyed peas, picked over
• 2 tablespoons olive oil
• 1 whole dried hot red chili pepper
• 3 garlic cloves, minced
• 2 -3 bay leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon paprika
• 1 1/2 teaspoons salt

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. Serve hot.

12. *I serve over hot cooked rice

Email to a friend | Print this recipe | Back