Creamy Moroccan Black Eyed Pea Soup
I have been away from the blog this past winter, distracted by my crazy busy life. I am determined to get back to posting weekly… We moved on Christmas Eve through ice and snow, while our entire family was sick and I was 9 months pregnant. I had my second daughter at the end of January and between getting adjusted to our new life and chasing around my (gulp) almost three year old toddler, we have also been renovating our home. Lets just say this sleep deprived Mom is lucky to finish a warm cup of coffee before lunch or playtime. Our house has also been filled with visitors and family from out of the state amidst the chaos. Whew, I am tired…but determined to post what I do and what I love in hopes that you enjoy and love it too.
Today is the day, I am beginning my pantry clean out. A little spring cleaning if you will. After moving this winter with boxes filled with spices and dried ingredients and canned goods…I have decided its time to start planning my meals around what I have on hand. I will only purchase fresh produce for the next month (or two!) in order to go through my pantry and use up everything. Do you have a pantry stocked full of dried herbs, beans, lentils, pasta or canned goods that you have been saving or wanting to try? Do you purchase ingredients like me because you are curious and then never know when is the best time to use them, only to find out when you want to try those beans you have been saving in your pantry for dinner you would have had to soak them for 8 hours in water prior? Today is the day I am going to experiment with some new recipes and want to share the journey with you.
Today’s Pantry Inspiration: Dried Black-Eyed Peas
I have pre-soaked 1 1/2 cups of beans over night in the refrigerator and I am really excited to try a Moroccan Black Eyed Peas inspired recipe that I found and made some adjustments to on Allrecipes.
I do like the flavor of the black eyed peas, but personally am not a fan of the texture.I served the Moroccan Black Eyed Peas with a soy sauce and garlic glazed portabella mushrooms that were baked in the oven. This was the first time that I can recall having Black Eyed Peas and I was surprised at how much bite they have to them. I even thought maybe I made a mistake and did no cook them long enough but after an additional hour of cooking time I realized this was their texture. The saving grace to my Black Eyed Peas experiment was that I transformed the leftovers into a delicious creamy pureed soup.
So here is what I did to come up with a wonderfully flavorful and Creamy Moroccan Black Eyed Pea Soup. This creamy soup is vegan.
Creamy Moroccan Black Eyed Pea Soup
- 2 1/2 cups dried black-eyed peas soaked in water overnight (cowpeas)
- 1 medium onion, chopped
- 1 1/2 cup of tomato sauce (no salt added)
- 1/2 cup olive oil
- 1/2 cup chopped fresh cilantro
- 4 cloves garlic, finely chopped
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 1/4 tsp teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 4 cups water
- 1/2 cup water
- 1/4 cup olive oil
- 2 cups vegetable broth
- 2 cups chopped fresh spinach leaves
- 2 tsp cumin
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours or overnight. Drain and rinse peas.
- Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 4 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 2 1/2 hours.
- Remove stockpot from heat.
- Add in the additional 1/2 cup water, 1/4 cup olive oil, 2 cups vegetable broth, 2 tsp cumin and 2 cups chopped fresh spinach leaves and puree with an immersion blender.
- Turn stove to low heat, cover pot and simmer for an additional 10 minutes.
I would make this soup again for a chilly fall or winter evening.