Moroccan Stew with Black-Eyed Peas & Fresh Herbs

Name: Moroccan Stew with Black-Eyed Peas & Fresh Herbs
Prep time: 10 min
Cook time: 1 h
Total time: 13 h 10 min
Cuisine: Moroccan
Ingredients: 1¼ cups (250 g) dried black-eyed peas; 1 pound (500 g) tomatoes; 1 large onion; 3 garlic cloves; 1 thumb-sized piece ginger; 2 tablespoons fresh parsley leaves; 2 tablespoons fresh cilantro leaves; 2 tablespoons tomato paste; 2 tablespoons olive oil; 2 teaspoons ground cumin; 2 teaspoons ground paprika; 1 ½ teaspoons ground cayenne; 2 bay leaves; Salt; Parsley, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
14 hr

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

This hearty stew can be eaten at any time of year. It’s light yet filling and has a wonderfully savory aroma.

Ingredients

1¼ cups (250 g) dried black-eyed peas
1 pound (500

Africa
Morocco
Vegan
Gluten-free

Method

Place the black-eyed peas in a medium bowl and cover with water. Soak at least 12 hours or overnight.
Cut the tomatoes into a large dice. Finely chop the onion, garlic, ginger, parsley, and cilantro.
Drain the black-eyed peas. Put them in a large pot and add the tomatoes, onion, garlic, ginger, parsley, cilantro, tomato paste, oil, cumin, paprika, cay