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Moroccan Black-Eyed Peas Stew Recipe

Moroccan Black-Eyed Peas Stew is a popular African Curries
Author :
On :
Monday, 20 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
African Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 1.5 cups black-eyed peas, soaked and cooked until tender
  • 1 hot red dried chilli
  • 2 tsp dried Oregano
  • 1 tsp dried Thyme
  • 3 Bay Leaves
  • 1 fresh sage leaf, chopped
  • 1 tsp paprika
  • 1 tsp ground black pepper
  • 1 tbsp Olive oil
  • 2 tbsp Garlic paste, or finely minced Garlic (about 5-6 cloves)
  • Salt to taste
  • How to Make Moroccan Black-Eyed Peas Stew:

    1. Heat the olive oil in a skillet.
    2. Add the chilli, and when it turns a few shades darker, in a few seconds, add the garlic and stir for a minute.
    3. Now add the black-eyed peas with any cooking water that's left, all herbs, and salt.
    4. Add water if needed, so the stew is fluid and not too thick.
    5. Simmer, uncovered, for about 20 minutes. Specks of oil will rise to the top of the stew.
    6. Check for salt and turn off heat.
    7. Serve hot with bread.
    8. Recipe courtesy: Holy Cow Vegan.


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