Thursday, October 29, 2015
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| Moroccan Black-Eyed Peas (Cowpeas) |
"My daughters and I love growing heirloom crimson hull peas, cowpeas, and black-eyed peas in our garden. This scrumptious Moroccan-fashion recipe smells so desirable even as cooking and tastes so yummy."
Ingredients :
- 1 1/2 cups dried black-eyed peas (cowpeas)
- 1 onion, chopped
- 1 (8 ounce) can tomato sauce
- half cup olive oil
- 1/four cup chopped clean cilantro
- three cloves garlic, finely chopped
- 1 half of teaspoons salt
- 1 half of teaspoons ground cumin
- 1 half teaspoons sweet paprika
- 1 teaspoon ground ginger
- 1/four teaspoon cayenne pepper
- 3 1/2 cups water, or extra if wanted
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 9H40M |
|---|
- Place black-eyed peas right into a large field and cover with numerous inches of cool water; permit stand for eight hours to in a single day. Drain and rinse peas.
- Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour three 1/2 cups water over pea aggregate. Bring water to a boil, decrease warmth to low, cowl pot, and simmer, stirring once in a while and adding more water if sauce gets too thick, till peas are smooth, about 1 half of hours.
Notes :
- If the usage of fresh picked peas, leave out soaking process and decrease cook time by means of half.
- Fresh parsley may be substituted for clean cilantro. Hungarian paprika can be substituted for sweet paprika.
- Quick-soak approach for peas: upload washed peas to pot of boiling water; straight away dispose of from warmness and soak for 1 to one half of hours.
- Reynolds® Aluminum foil may be used to hold meals wet, prepare dinner it lightly, and make easy-up less complicated.
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