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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and drain black-eyed peas. | 2. Soak peas overnight in water that covers by 5 inches. | 3. Drain peas and discard soaking liquid. | 4. In a large pot, add the peas and 4 1/2 cups water; bring to a boil. | 5. Cover, turn the heat down to low, and simmer for 40 minutes or until the peas are tender; set aside without draining. | 6. Add the oil to a large skillet and put over medium-high heat. | 7. When the oil is hot, add in the chile and stir once; it should darken and puff up immediately. | 8. Quickly add in the garlic and stir once. | 9. Add the black-eyed peas and all the cooking liquid, the bay leaves, oregano, thyme, paprika, and salt. | 10. Stir mixture and bring to a simmer. | 11. Simmer gently, uncovered, for 20 minutes. | 12. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black eyed pea	1 1/2	cups	dried	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
hot red chili pepper	1			-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
bay leaf	2 -3			-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
salt	1 1/2	1/2		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.