Recipeother Vegetarian

Moroccan Black-eyed Peas (cowpeas) - Ful Gnaoua

Name: Moroccan Black-eyed Peas (cowpeas) - Ful Gnaoua
Ingredients: 1 1/2 cups (250 grams) dried black-eyed peas, soaked; 2 medium tomatoes, grated; 1 large onion, sliced; 3 cloves garlic, finely chopped or pressed; 4 tablespoons fresh parsley, chopped; 1 1/2 teaspoons salt; 2 teaspoons ground cumin; 1 1/2 to 2 teaspoons sweet paprika; 1 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; 1/4 cup olive oil

The standard Moroccan treatment for dried legumes such as lentils and white beans is applied to the black-eyed pea recipe here. After soaking, the beans are stewed with tomatoes, onions, garlic, and Moroccan spices. " Remember to allow time for soaking the dried black-eyed peas in cold water overnight. Once soaked, the stewed beans are quite easy to prepare and can be offered as a side or vegetarian main dish. Cooking time is for a pressure cooker. Allow double this time if preparing the beans in a conventional pot.

11 ingredients7 preparation steps

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Ingredients

1 1/2 cups (250 grams) dried black-eyed peas, soaked
2 medium tomatoes, grated
1 large onion, sliced
3 cloves garlic, finely chopped or pressed
4 tablespoons fresh parsley, chopped
1 1/2 teaspoons salt
2 teaspoons ground cumin
1 1/2 to 2 teaspoons sweet paprika
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 cup olive oil

Preparation

1Steps to Make It
2Gather the ingredients.
3Drain the soaked black-eyed peas, then mix them with the remaining ingredients in a pressure cooker or pot. Add 3 1/2 to 4 cups of water and bring to a simmer.
4Pressure Cooker Method \u200b
5Cover tightly and cook with pressure over medium heat for about 35 minutes. Check to see if the black-eyed peas are tender. If not, add a little water if necessary and cook for another 5 minutes with pressure. Once the beans are cooked to your liking, reduce the liquids so that the beans are quite saucy, but not watery. Adjust the seasoning if desired, and serve.\u200b Enjoy!
6Conventional Pot Method \u200b
7Cover andsimmerthe black-eyed peas over medium heat for an hour or longer, until the beans are tender and sitting in a reduced, but ample rich sauce. Check the water level occasionally during the cooking, adding a little more if necessary. Adjust the seasoning if desired, and serve. Enjoy!