Loubia is a traditional dish of fragrant white beans slow-cooked in tomato + North African spices. SO SIMPLE, SO FRAGRANT, SO COMFORTING. It’s also naturally plant-based, and is perfect mopped up with crusty bread.
Moroccan loubia is the kind of dish that feels humble and luxurious at the same time. Built around tender white beans, it’s a slow-simmered stew that fills the kitchen with warmth before it ever reaches the table. Olive oil, gently heated, releases the aroma of garlic and onion, followed by a bloom of spices—paprika for sweetness, cumin for earthiness, and chili for a quiet, lingering heat. Tomato sauce ties everything together, giving the stew its deep brick-red color and a balance of acidity and richness.
As it cooks, the beans soak up the flavors, turning soft and creamy while still holding their shape. The broth thickens naturally, becoming velvety and spoon-clinging, perfect for scooping with torn pieces of crusty bread. Fresh herbs like parsley or cilantro brighten the dish at the end, cutting through the richness and adding a green, fragrant lift. A drizzle of olive oil just before serving brings everything into focus.
Loubia is deeply comforting, but never boring. The spice is warming rather than aggressive, fragrant instead of overpowering. It’s the kind of stew meant to be eaten slowly, shared communally, with a bowl placed at the center of the table. Entirely vegan by tradition or adaptation, it shows how North African cooking transforms simple pantry ingredients into something soulful and satisfying. Loubia isn’t flashy—it’s honest food, rooted in home kitchens and everyday meals, offering nourishment, heat, and a sense of quiet abundance with every bite.
- 750g White Beans with their bean stock
- 2 tbsp olive oil
- 2 large onions, grated
- 6 garlic cloves, minced
- 6 tbsp tomato purée
- 4 tsp smoked paprika
- 4 tsp ground cumin
- 1 tsp ground ginger
- 4 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 1 tsp ground cardamom
- 400g passata
- 300ml vegetable stock
- 20g flat-leaf parsley, leaves picked and finely chopped
- 20g fresh coriander, leaves picked and finely chopped
- Bread, to serve (optional)
- Heat two tablespoons of olive oil in a large stew pot or hob-safe tagine over a medium heat. Once hot, add the onions and sauté for 7 minutes to soften a little. Add the garlic and tomato purée, then cook for 5 minutes, until the purée turns a dark red colour, but is not burnt. Add half of each spice, then mix well and cook for a further 2 minutes.
- Add the passata, vegetable stock, the remaining spices and half each of the chopped parsley and coriander, then mix well and bring to the boil. Reduce the heat to a simmer, cover the pot or tagine with the lid and simmer for 20 minutes, until the flavours have thoroughly developed.
- Add the white beans, season to taste with salt and a pinch of sugar, then simmer, uncovered, for a further 8-10 minutes. Serve with bread to mop up the delicious juices.