Moroccan Black-Eyed Peas (Cowpeas) Recipe - Ful Gnaoua

Name: Moroccan Black-Eyed Peas (Cowpeas) - Ful Gnaoua
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 cups (250 grams) dried black-eyed peas , soaked; 2 tomatoes, grated; 1 large onion, sliced; 3 cloves garlic, finely chopped or pressed; 4 tablespoons fresh parsley, chopped; 1 1/2 teaspoons salt; 1 1/2 to 2 teaspoons ground cumin; 1 1/2 to 2 teaspoons sweet paprika; 1 teaspoon ground ginger powder; 1/4 teaspoon cayenne pepper; 1/4 cup olive oil

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Servings: 4 servings

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The standard Moroccan treatment for dried legumes such as lentils and white beans is applied to the black-eyed pea recipe here. After soaking, the beans are stewed with tomatoes, onions, garlic, and Moroccan spices. The resulting dish is saucy, zesty, and surprisingly delicious to even those who don't normally enjoy beans.

In Morocco, black-eyed peas or cowpeas are called ful gnaoua (gnawa), a name which literally translates to "Guinea bean." Remember to allow time for soaking the dried black-eyed peas in cold water overnight. Or, you can give them a quick soak by dropping them in boiling water for a minute or two, then soaking off the heat for 1 hour.

Once soaked, the stewed beans are quite easy to prepare and can be offered as a side or vegetarian main dish. Although you can use a spoon, in Morocco it's also quite normal to eat beans by hand, using Moroccan bread instead of a utensil to scoop up the beans and sop up every last bit of the flavorful sauce.

Cooking time is for a pressure cooker. Allow double this time if preparing the beans in a conventional pot.

1 1/2 cups (250 grams) dried black-eyed peas, soaked
2 medium tomatoes, grated
1 large onion, sliced
3 cloves garlic, finely chopped or pressed
4 tablespoons fresh parsley, chopped
1 1/2 teaspoons salt
2 teaspoons ground cumin
1 1/2 to 2 teaspoons sweet paprika
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 cup olive oil

Gather the ingredients.
Drain the soaked black-eyed peas, then mix them with the remaining ingredients in a pressure cooker or pot. Add 3 1/2 to 4 cups of water and bring to a simmer.

Pressure Cooker Method

Cover tightly and cook with pressure over medium heat for about 35 minutes. Check to see if the black-eyed peas are tender. If not, add a little water if necessary and cook for another 5 minutes with pressure. Once the beans are cooked to your liking, reduce the liquids so that the beans are quite saucy, but not watery. Adjust the seasoning if desired, and serve. Enjoy!

Conventional Pot Method

Cover and simmer the black-eyed peas over medium heat for an hour or longer, until the beans are tender and sitting in a reduced, but ample rich sauce. Check the water level occasionally during the cooking, adding a little more if necessary. Adjust the seasoning if desired, and serve. Enjoy!

Recipe Variation

Use fresh cilantro instead of parsley.

Nutrition Facts (per serving)
383	Calories
15g	Fat
49g	Carbs
17g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	383
% Daily Value*
Total Fat 15g	19%
Saturated Fat 2g	11%
Cholesterol 0mg	0%
Sodium 817mg	36%
Total Carbohydrate 49g	18%
Dietary Fiber 9g	34%
Total Sugars 10g
Protein 17g
Vitamin C 30mg	148%
Calcium 113mg	9%
Iron 7mg	38%
Potassium 1182mg	25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.