Spiced Moroccan Black-Eyed Peas Recipe

Try this Moroccan-inspired recipe for black-eyed peas packed with exotic spices and flavors. This hearty and nutritious dish is easy to make and perfect for a weeknight dinner or a Sunday family meal. Serve it over steamed rice or with warm bread for a satisfying and complete meal.

Ingredients

• 2 cups dried black-eyed peas
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 can diced tomatoes (14 oz)
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Directions

1. Rinse the dried black-eyed peas under cold water and soak them overnight in a large bowl with enough water to cover.
2. The next day, drain and rinse the soaked black-eyed peas.
3. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic cloves, and sauté until they become translucent and fragrant.
4. In a small bowl, combine the ground cumin, coriander, turmeric, paprika, cinnamon, and cayenne pepper.
5. Add the spice mixture to the pot with the onion and garlic, and cook for about a minute until the spices are aromatic.
6. Add the soaked and drained black-eyed peas, diced tomatoes, and vegetable broth to the pot. Stir well to combine all ingredients.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the black-eyed peas are tender.
8. Season with salt and pepper to taste.
9. Serve the spiced Moroccan black-eyed peas over steamed rice or with warm bread.
10. Garnish with fresh chopped cilantro before serving.

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