Moroccan Black-Eyed Peas Stew

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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

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