Vegetarian Loubia (Moroccan White Bean Stew)
Loubia is a simple to make yet comforting vegetarian Moroccan white bean stew. Flavoured with onions, garlic, tomatoes and warm Moroccan spices, it's a flavourful stew enjoyed with bread.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
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
Add in the crushed garlic along with the spices and continue to cook for another 2 minutes.
- 3
Add the tomato paste along with the grated tomato. Cook and stir for a few minutes.
- 4
Add the drained and rinsed white kidney beans along with the cilantro, parsley and the water.
- 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
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
Garnish with fresh parsley or cilantro. Serve with Moroccan bread or bread of your choice.