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Black Eyed Peas With Herbs

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“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.”
1hr 30mins

Ingredients Nutrition


  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.

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