Moroccan Black-eyed Peas

This is delicious and really quite filling. And super easy to throw together in the crock pot!

Moroccan Black-eyed Peas
1 1/2 c. dried black-eyed peas
1 onion, chopped
1/2 c. olive oil
1/4 c. cilantro, optional
3 cloves garlic, chopped
1 1/2 tsp salt
1 1/2 tsp cumin
1 1/2 tsp sweet paprika
1 tsp ground ginger
1/4 tsp cayenne (or to taste)
3 1/2 c. water
1 8 oz can tomato sauce

Place black-eyed peas in a large container and cover with several inches of cool water. Cover and soak 8 hours, or overnight. Drain and rinse peas.

Combine all the ingredients but the tomato sauce in a slow cooker. Cook on high all day (8 hours). Before serving, stir in the tomato sauce.