Moroccan Black-Eyed Peas (Cowpeas)
This cowpea recipe uses black-eyed peas simmered in a tomato sauce with cumin, ginger, and paprika for a nice Moroccan-style side dish.
By Nadia Kovalenko
Posted October 11, 2026Share
Time
Calories
Servings
Difficulty
Description
This cowpea recipe uses black-eyed peas simmered in a tomato sauce with cumin, ginger, and paprika for a nice Moroccan-style side dish.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 12
1.5 cups dried black-eyed peas (cowpeas)
1 onion, chopped
1 (8 ounce) can tomato sauce
0.5 cup olive oil
0.25 cup chopped fresh cilantro
3 cloves garlic, finely chopped
1.5 teaspoons salt
1.5 teaspoons ground cumin
1.5 teaspoons sweet paprika
1 teaspoon ground ginger
0.25 teaspoon cayenne pepper
3.5 cups water, or more if needed
Instructions
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1
Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Rinse and drain the peas.
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2
Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a large stockpot; pour water over pea mixture. Bring it to a boil. Reduce heat to low, cover the pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 hour 30 minutes.
Nutrition Facts
Servings 8
Amount Per Serving
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Calories 242 kcal
% Daily Value *
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Total Fat 14g
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Saturated Fat 2g
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Sodium 593mg
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Total Carbohydrate 23g
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Dietary Fiber 4g
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Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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