Black Eyed Peas With Herbs

Description: 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.

Ingredients:

• 1 1/2 cups dried black-eyed peas, picked over
• 2 tablespoons olive oil
• 1 whole dried hot red chili pepper
• 3 garlic cloves, minced
• 2 -3 bay leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon paprika
• 1 1/2 teaspoons salt

Steps:

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.