Moroccan Black-Eyed Peas (Cowpeas) - Ful Gnaoua

Black Eyed Peas

The Spruce / Christine Benlafquih

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
383 Calories
15g Fat
49g Carbs
17g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 383
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 817mg 36%
Total Carbohydrate 49g 18%
Dietary Fiber 9g 34%
Total Sugars 10g
Protein 17g
Vitamin C 30mg 148%
Calcium 113mg 9%
Iron 7mg 38%
Potassium 1182mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The standard Moroccan treatment for dried legumes such as lentils and white beans is applied to the black-eyed pea recipe here. After soaking, the beans are stewed with tomatoes, onions, garlic, and Moroccan spices. The resulting dish is saucy, zesty, and surprisingly delicious to even those who don't normally enjoy beans.

In Morocco, black-eyed peas or cowpeas are called ful gnaoua (gnawa), a name which literally translates to "Guinea bean." Remember to allow time for soaking the dried black-eyed peas in cold water overnight. Or, you can give them a quick soak by dropping them in boiling water for a minute or two, then soaking off the heat for 1 hour.​

Once soaked, the stewed beans are quite easy to prepare and can be offered as a side or vegetarian main dish. Although you can use a spoon, in Morocco it's also quite normal to eat beans by hand, using Moroccan bread instead of a utensil to scoop up the beans and sop up every last bit of the flavorful sauce.

Cooking time is for a pressure cooker. Allow double this time if preparing the beans in a conventional pot.


  • 1 1/2 cups (250 grams) dried black-eyed peas, soaked

  • 2 medium tomatoesgrated

  • 1 large onion, sliced

  • 3 cloves garlic, finely chopped or pressed

  • 4 tablespoons fresh parsley, chopped

  • 1 1/2 teaspoons salt

  • 2 teaspoons ground cumin

  • 1 1/2 to 2 teaspoons sweet paprika

  • 1 teaspoon ground ginger

  • 1/4 teaspoon cayenne pepper

  • 1/4 cup olive oil

Steps to Make It

  1. Gather the ingredients.

  2. Drain the soaked black-eyed peas, then mix them with the remaining ingredients in a pressure cooker or pot. Add 3 1/2 to 4 cups of water and bring to a simmer.

Pressure Cooker Method ​

  1. Cover tightly and cook with pressure over medium heat for about 35 minutes. Check to see if the black-eyed peas are tender. If not, add a little water if necessary and cook for another 5 minutes with pressure. Once the beans are cooked to your liking, reduce the liquids so that the beans are quite saucy, but not watery. Adjust the seasoning if desired, and serve.​ Enjoy!

Conventional Pot Method ​

  1. Cover and simmer the black-eyed peas over medium heat for an hour or longer, until the beans are tender and sitting in a reduced, but ample rich sauce. Check the water level occasionally during the cooking, adding a little more if necessary. Adjust the seasoning if desired, and serve. Enjoy!

Recipe Variation

  • Use fresh cilantro instead of parsley.