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Cowpeas are a pantry staple that deserve room in your kitchen. This variety of black-eyed peas has a nutty flavor that easily absorbs spices and seasonings that you cook them in. To get started, simmer cowpeas with Morrocan spices like cumin, paprika, and cayenne or cook the cowpeas with rice and coconut milk for a Jamaican-inspired dish. Cowpeas also soak up bold flavors in curry, such as ginger, garlic, and chilies.
Ingredients
- 1 ½ cups (390 g) of dried cowpeas
- 1 onion, chopped
- 1 cup (225 g) of tomato sauce
- 1 ⁄ 2 cup (120 ml) of olive oil
- ¼ cup (15 g) of chopped fresh cilantro or parsley
- 3 cloves of garlic, finely chopped
- 1 ½ teaspoons (7 g) of salt
- 1 ½ teaspoons (3 g) of ground cumin
- 1 ½ teaspoons (3 g) of sweet or Hungarian paprika
- 1 teaspoon (2 g) of ground ginger
- ¼ teaspoon (0.5 g) of cayenne pepper
- 3 1 ⁄ 2 cups (830 ml) of water, plus more if needed
Makes 8 servings
- 1 cup (260 g) of dried cowpeas
- 2 cups (470 ml) of water
- 2 cups (470 ml) of coconut milk
- 2 pounds (910 g) of dry white rice
- 1 scallion, chopped
- 1 green hot pepper
- 1 sprig of fresh thyme
- 2 cloves of garlic
- 1 inch (2.5 cm) of fresh ginger, peeled
- Salt, to taste
Makes 8 servings
- 1 cup (260 g) of dried cowpeas
- 1 can (411 g) of diced tomatoes
- 1 onion, chopped
- 2 green chilies
- 1/2 teaspoon (1 g) of garlic paste
- 2 to 3 tablespoons (33 to 50 g) of tomato paste
- 1/2 teaspoon (1 g) of ground coriander
- 1/2 teaspoon (1 g) of cumin
- 1/4 teaspoon (0.5 g) of turmeric
- 1 ⁄ 4 cup (59 ml) of vegetable oil
- Salt, to taste
- Freshly chopped cilantro, to garnish
Makes 3 to 4 servings
Steps
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Soak 1 ½ cups (390 g) of dried cowpeas in cold water for at least 8 hours. Put the cowpeas into a colander or fine-mesh strainer and rinse them under cool water. Then, put them into a large stockpot and pour in enough cold water to cover the cowpeas by 2 inches (5.1 cm). Leave the cowpeas to soak at room temperature for at least 8 hours. [1] X Research source- It's fine to leave the cowpeas to soak overnight if you want to prep them the day before.
Tip: If you're using fresh cowpeas, you can skip the soaking step.
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Drain the cowpeas and put them in a pot with the rest of the ingredients. Set a colander in the sink and pour the softened cowpeas into it. Return the cowpeas to the stockpot and add 3 1 ⁄ 2 cups (830 ml) of water, 1 chopped onion, 1 cup (225 g) of tomato sauce, 1 ⁄ 2 cup (120 ml) of olive oil, and the following herbs and spices: [2] X Research source
- ¼ cup (15 g) of chopped fresh cilantro or parsley
- 3 cloves of finely chopped garlic
- 1 ½ teaspoons (7 g) of salt
- 1 ½ teaspoons (3 g) of ground cumin
- 1 ½ teaspoons (3 g) of sweet or Hungarian paprika
- 1 teaspoon (2 g) of ground ginger
- ¼ teaspoon (0.5 g) of cayenne pepper
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Bring the mixture to a boil over high heat. Although you can bring the water to a boil with the lid off, putting a lid on the pot will help it come to a boil faster. You can tell the water is boiling when you see steam escaping from under the lid. [3] X Research source
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Turn the burner to low and simmer the covered cowpeas for 1 1/2 hours. Keep the lid on the pot while the cowpeas simmer to prevent too much moisture from escaping. The beans will soften and absorb flavor as they simmer. [4] X Research source
- Stir the cowpeas occasionally during the cooking time so they don't stick to the bottom of the pot.
- If the beans soak up all of the water, add enough water to cover them until they're finished cooking.
Tip: If you're using fresh cowpeas, cut the cooking time down to 45 minutes.
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Serve the Moroccan-spiced cowpeas while they're hot. Once the cowpeas are tender, turn off the burner and dish them into serving bowls. Enjoy the cowpeas with couscous, mint yogurt, or flatbread. [5] X Research source
- Refrigerate leftovers in an airtight container for up to 4 days.
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Rinse 1 cup (260 g) of dried cowpeas and put them into a large pot. Place the cowpeas into a colander or strainer and rinse them with cool water to remove dirt. Then, pour them into a big pot that will hold at least 5 cups (1,200 ml) of water. [6] X Research source
- Pick over the dried cowpeas and throw away any that are moldy or have unusual dark spots.
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Add 2 cups (470 ml) of water, 2 garlic cloves, 1 green pepper, and ginger. Pour the water into the pot with the cowpeas and drop in 2 whole, peeled garlic cloves. Trim the stem from 1 green pepper and add it to the pot along with a 1 inch (2.5 cm) piece of fresh, peeled ginger. [7] X Research source
- To customize the flavor, you could add 1 dried bay leaf, 1 quartered onion, or 1 trimmed jalapeno.
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Cover the pot and boil the cowpeas for 20 to 25 minutes. Put the lid on the pot and turn the burner to high. Once the water begins to boil and you see steam escaping from under the lid, set a timer for 20 minutes. Keep in mind that the cowpeas won't be completely cooked yet. [8] X Research source
- There's no need to stir the cowpeas at this point since they're just beginning to soften.
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Stir in the coconut milk, scallion, thyme, and a pinch of salt. Wear oven mitts to lift the lid off of the pot. Then, open a can of coconut milk and pour in 2 cups (470 ml) of coconut milk. Add 1 chopped scallion, 1 whole sprig of fresh thyme, and 1 pinch of salt. [9] X Research source
- If you don't have a full 2 cups (470 ml) of coconut milk, just pour in water to get that amount of liquid.
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Add 2 lb (910 g) of dry white rice and turn the burner to medium-low. Check the liquid level in the pot after you add the rice. If the rice isn't covered by 1 inch (2.5 cm) of liquid, pour in water. Then, turn the burner down to low. [10] X Research source
- Feel free to use your favorite type of rice. Substitute brown rice or jasmine rice, for instance.
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Cover the pot and cook the mixture over low heat for about 20 minutes. Once the liquid begins to bubble gently, turn the burner down and put the lid back on the pot. Set a timer for 20 minutes and don't lift the lid. This gives the rice a chance to steam so it softens. [11] X Research source
Tip: Check the rice after 20 minutes to see if it's tender. If it's still firm, don't add water. Instead, put the lid back on and steam the rice for a few more minutes before you check it again.
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Stir the mixture and remove the large ingredients before serving the dish. Remove the lid and use a fork to stir the rice and cowpeas. Use tongs or the fork to take out the scallion, thyme sprig, ginger, and the chili. [12] X Research source
- Transfer the leftovers to an airtight container and refrigerate them for up to 4 days.
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Soak 1 cup (260 g) of dried cowpeas in cold water for at least 6 hours. Put the cowpeas into a large pot and pour in enough cold water to cover them by at least 2 inches (5.1 cm). Then, leave them at room temperature to soak for at least 6 hours so they soften and swell. [13] X Research source
- You can prep this the day before and leave the cowpeas to soak overnight.
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Heat 1 ⁄ 4 cup (59 ml) of vegetable oil in a pot and add 1 of the green chilies. Pour the oil into a pot and turn the burner to medium. Once the oil shimmers, carefully cut a slit down the length of a green chili and put it into the oil so it begins to sizzle. [14] X Research source
Tip: If you can find fenugreek leaves, add 2 or 3 of them to the pot with the chili. They'll give the curry a slightly nutty, sweet flavor.
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Stir in 1 chopped onion with 1/2 tsp (1 g) of garlic paste and fry it for 2 minutes. Add the onion to the pot and stir it really well so it doesn't stick to the bottom. Then, add the garlic paste and keep stirring until the onion becomes clear. [15] X Research source
- If you don't have garlic paste, it's fine to use minced garlic instead.
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Mix in tomato paste, coriander, cumin, and turmeric. Spoon 2 to 3 tablespoons (33 to 50 g) of tomato paste into the pot and stir well so it combines with the onion and garlic. Then, stir in: [16] X Research source
- 1/2 teaspoon (1 g) of ground coriander
- 1/2 teaspoon (1 g) of cumin
- 1/4 teaspoon (0.5 g) of turmeric
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Add the softened cowpeas, diced tomatoes, green chili, and salt. Drain the soaked cowpeas into a colander and transfer the cowpeas to the cooking pot. Open 1 can (411 g) of diced tomatoes and pour it into the pot without draining it. Then, add the remaining green chili and stir the mixture well. You can also add salt according to your taste. [17] X Research source
- If you don't have canned tomatoes, chop up 2 fresh tomatoes and add them to the pot.
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Cover the pot and simmer the cowpeas for 20 minutes or until they're soft. Turn the burner down to medium-low if the liquid boils. Cook the cowpeas at a gentle simmer until they become tender and thick. [18] X Research source
- Carefully lift the lid and stir the cowpeas once or twice during the cooking time to prevent them from sticking to the pot.
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Turn off the burner and garnish the cowpea curry with fresh cilantro. Spoon the curry into serving bowls and set out fresh rotis or chapatis. You could also enjoy the cowpea curry with steamed basmati rice. [19] X Research source
- Put the leftover cowpea curry into an airtight container and refrigerate it for up to 4 days.
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Tips
- To quick-soak cowpeas, put the cowpeas into a pot of water and cover them with 1 inch (2.5 cm) of water. Boil the cowpeas for 2 minutes before you turn off the burner. Then, soak the cowpeas for up to 1 1/2 hours. [20] X Research sourceThanks
- If you'd like to make any of these recipes in a pressure cooker instead of on the stove, put the cowpeas into the pressure cooker with the other ingredients. Seal your cooker and pressure cook the dish for 10 minutes or until the cowpeas are tender.Thanks
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Things You'll Need
Moroccan-Spiced Cowpeas
- Measuring cups and spoons
- Colander or fine-mesh strainer
- Large pot
- Spoon
Jamaican Cowpeas and Rice
- Measuring cups and spoons
- Large pot
- Spoon
- Drainer or colander
- Oven mitts
- Fork
- Tongs
Red Cowpea Curry
- Measuring cups and spoons
- Drainer or colander
- Large pot
- Spoon
- Knife and cutting board
References
- ↑ https://www.allrecipes.com/recipe/237350/moroccan-black-eyed-peas-cowpeas/
- ↑ https://www.allrecipes.com/recipe/237350/moroccan-black-eyed-peas-cowpeas/
- ↑ https://www.allrecipes.com/recipe/237350/moroccan-black-eyed-peas-cowpeas/
- ↑ https://www.allrecipes.com/recipe/237350/moroccan-black-eyed-peas-cowpeas/
- ↑ https://www.sbs.com.au/food/article/2008/07/01/about-moroccan-food
- ↑ https://www.jamaicancookery.com/2018/12/cowpea-rice-and-peas.html
- ↑ https://www.food.com/recipe/caribbean-cowpeas-and-rice-125
- ↑ https://www.jamaicancookery.com/2018/12/cowpea-rice-and-peas.html
- ↑ https://www.jamaicancookery.com/2018/12/cowpea-rice-and-peas.html
- ↑ https://www.jamaicancookery.com/2018/12/cowpea-rice-and-peas.html
- ↑ https://www.jamaicancookery.com/2018/12/cowpea-rice-and-peas.html
- ↑ https://www.jamaicancookery.com/2018/12/cowpea-rice-and-peas.html
- ↑ https://fauziaskitchenfun.com/recipe/veggies-beans-pulses/red-cowpeas-curry-whole-chola-chora-kunde-curry/
- ↑ https://fauziaskitchenfun.com/recipe/veggies-beans-pulses/red-cowpeas-curry-whole-chola-chora-kunde-curry/
- ↑ https://youtu.be/0z4G71c0HEc?t=21
- ↑ https://fauziaskitchenfun.com/recipe/veggies-beans-pulses/red-cowpeas-curry-whole-chola-chora-kunde-curry/
- ↑ https://fauziaskitchenfun.com/recipe/veggies-beans-pulses/red-cowpeas-curry-whole-chola-chora-kunde-curry/
- ↑ https://fauziaskitchenfun.com/recipe/veggies-beans-pulses/red-cowpeas-curry-whole-chola-chora-kunde-curry/
- ↑ https://youtu.be/0z4G71c0HEc?t=73
- ↑ https://dinnertonight.tamu.edu/quick-soak-black-eyed-peas/
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