Loubia Moroccan White Bean Stew
Author: 
Recipe type: Vegan
Cuisine: North African
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe by The Knobbly Plate at https://theknobblyplate.co.uk/2026/