Black Eyed Peas With Herbs

This moroccan dish is adapted from madhur jaffrey's world vegetarian. I serve this stew-like dish over rice for a delicious hearty vegetarian meal.

Wash and drain black-eyed peas.

Soak peas overnight in water that covers by 5 inches.

Drain peas and discard soaking liquid.

In a large pot , add the peas and 4 1 / 2 cups water.

Bring to a boil.

Cover , turn the heat down to low , and simmer for 40 minutes or until the peas are tender.

Set aside without draining.

Add the oil to a large skillet and put over medium-high heat.

When the oil is hot , add in the chile and stir once.

It should darken and puff up immediately.

Quickly add in the garlic and stir once.

Add the black-eyed peas and all the cooking liquid , the bay leaves , oregano , thyme , paprika , and salt.

Stir mixture and bring to a simmer.

Simmer gently , uncovered , for 20 minutes.

Serve hot.

dried black-eyed peas, olive oil, dried hot red chili pepper, garlic cloves, bay leaves, dried oregano, dried thyme, paprika, salt