Moroccan Black-Eyed Peas (Cowpeas)
My daughters and I love growing heirloom purple hull peas, cowpeas, and black-eyed peas in our garden. This delicious Moroccan-style recipe smells so good while cooking and tastes so yummy.
INGRIDIENT
DIRECTION
Step: 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.
Step: 2
Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.
NUTRITION FACT
Per Serving: 242 calories; protein 8.1g; carbohydrates 22.6g; fat 14.1g; sodium 593.4mg.
Deciding stay in and cook your dinner instead of dining out is good a process in the best way if you’re more point on eating healthier. There’s no best way to know exactly what’s going into the food you’re eat than by making it yourself! Making the best of the main dish is only half the battle , like that . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.
A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that problem .
