Imagine a dish that transports you straight to the vibrant streets of Morocco, where every spoonful tells a story of tradition, comfort, and bold flavors. Loubia, the ultimate black-eyed pea stew, is not just a meal—it's a culinary journey that promises to tantalize your taste buds and warm your soul. With its rich, aromatic spices and hearty texture, this recipe is about to become your new go-to comfort food that will impress family and friends alike.
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 1 cup dried black-eyed peas, soaked
- 1 onion, chopped
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 2 tsp cumin
- 1 tsp paprika
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse the dried black-eyed peas thoroughly and soak them in cold water overnight or for at least 6-8 hours to soften.
- Drain and rinse the soaked black-eyed peas under fresh cold water, discarding the soaking liquid.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 5 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Stir in cumin and paprika, allowing the spices to toast and release their aromatic oils for about 1 minute.
- Add diced tomatoes and cook for 2-3 minutes until they start to break down and release their juices.
- Pour in vegetable broth and add the soaked black-eyed peas. Bring the mixture to a gentle boil.
- Reduce heat to low, cover the pot, and simmer for approximately 45-60 minutes, stirring occasionally, until the peas are tender but not mushy.
- Season with salt and pepper to taste during the last 10 minutes of cooking.
- Check the consistency of the stew. If it's too thick, add a little more broth; if too thin, continue simmering uncovered to reduce.
- Remove from heat and let the stew rest for 10 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnished with fresh chopped parsley or cilantro, and accompany with crusty bread or rice.
Tips
- Soaking is Key: Always soak your black-eyed peas overnight to ensure even cooking and better digestibility. This step helps reduce cooking time and improves the peas' texture.
- Spice Management: Toast your spices (cumin and paprika) briefly to release their maximum flavor potential. Be careful not to burn them, as this can create a bitter taste.
- Liquid Control: Monitor the liquid throughout cooking. The perfect Loubia should be thick and slightly saucy, not too dry or watery. Add more broth if needed, or simmer uncovered to reduce.
- Low and Slow: Simmer the stew on low heat to allow the flavors to develop and the peas to become tender without falling apart.
- Resting Time Matters: Let the stew rest for 10 minutes after cooking. This allows the flavors to meld and the stew to achieve a more harmonious taste.
- Serving Suggestions: Pair with crusty bread, fluffy rice, or even couscous to soak up the delicious broth. A sprinkle of fresh herbs like parsley or cilantro can add a bright, fresh note.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
