Moroccan Black-Eyed Peas (Cowpeas)

Ingredients

• 1.5 cups dried black-eyed peas , cowpeas
• 1 onion , chopped
• 1 , 8 ounce
• 0.5 cups olive oil
• 0.25 cups 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 teaspoons cayenne pepper
• 3.5 cups water , or more if needed

Instructions

1. 1

   Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.

2. 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 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.