Vegetarian Loubia (Moroccan White Bean Stew)

Ingredients

• 2 cans white kidney beans (2x 540 ml cans) (drained and rinsed (see notes for dry beans substitution))
• 3 tablespoons olive oil
• 1 large onion (finely diced)
• 6 cloves garlic (crushed)
• 2 tablespoons tomato paste
• 1 large tomato (grated)
• 2 1/4 teaspoon kosher salt (more per pereference)
• 2 teaspoons paprika
• 1/2 teaspoon ginger powder
• 1/4 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cayenne
• 4 cups water (hot (more as needed), or sub chicken broth)
• 1/4 cup parsley (chopped)
• 1/4 cup cilantro (chopped)

Instructions

1. 1

   In a medium stock pot or dutch oven over medium heat, add in the olive oil. Once heated for a few minutes, add in the diced onion and sauté until softened.

2. 2

   Add in the crushed garlic along with the spices and continue to cook for another 2 minutes.

3. 3

   Add the tomato paste along with the grated tomato. Cook and stir for a few minutes.

4. 4

   Add the drained and rinsed white kidney beans along with the cilantro, parsley and the water.

5. 5

   Stir and allow the mixture to come to a simmer. Cover and continue simmering for 30 minutes. The loubia is ready once it has thickened slightly and the flavours have melded together.

6. 6

   If using soaked dry cannellini beans, you will need to continue cooking for another hour, adding more water as needed to ensure a soupy consistency is maintained.

7. 7

   Garnish with fresh parsley or cilantro. Serve with Moroccan bread or bread of your choice.