Pairs well with Moroccan Loubia
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Moroccan Loubia
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A classic Moroccan white bean stew, Moroccan Loubia is a hearty and flavorful dish packed with spices, herbs, and a touch of vegetables. Easy to make with no special equipment required, this dish is perfect for a quick and delicious meal.
00:30:00 total
Serves 4
easy
Soup
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Ingredients
- white beans (cannellini or any type) - 2 cans (15.5 ounces or 440 grams each) (drained and rinsed)
- medium-sized onion - 1 (finely chopped)
- large cloves of garlic - 4 (roughly chopped)
- tomatoes - 4 (finely grated to end up with 1 cup of tomato sauce)
- extra virgin olive oil - 3 tablespoons (45 ml) (preferably Spanish)
- sweet smoked Spanish paprika - 1 teaspoon (2 1/2 grams)
- ground cumin - 3/4 teaspoon (2 grams)
- ground ginger - 1/2 teaspoon (1 gram)
- ground turmeric - 1 teaspoon (1 1/2 grams)
- crushed red pepper flakes - 1/4 teaspoon (0.5 gram)
- chopped parsley - 2 tablespoons (8 grams)
- sea salt - watch the video to see (to taste)
- freshly cracked black pepper - watch the video to see (to taste)
- water or vegetable/chicken broth - 2 cups (480 ml) (traditionally water is used)
Instructions
- Prep the ingredients: Drain and rinse two cans of white beans. Finely chop one medium-sized onion, roughly chop four large cloves of garlic, and finely grate four tomatoes to end up with 1 cup of tomato sauce.
- Sauté onions and garlic: Heat a large fry pan over medium heat and add in three tablespoons of extra virgin olive oil. After a couple of minutes, add in the chopped onion and garlic, mixing continuously to prevent them from browning too quickly.
- Add spices: After about 5 minutes, when the onions are translucent, add in the paprika, cumin, ginger, turmeric, and crushed red pepper flakes. Give it a quick mix to make the spices fragrant.
- Incorporate tomatoes and season: Add in the grated tomatoes, chopped parsley, and season generously with sea salt and freshly cracked black pepper. Adjust the acidity of the tomatoes if needed by adding a dash of white sugar, some ground cinnamon, or a little baking soda.
- Simmer the stew: Turn up the heat to high, give it a mix, and simmer for a few minutes. After simmering the grated tomatoes for about 5 minutes and they've slightly thickened, add in the drained white beans and 2 cups of water. Bring it to a boil, then cover, lower the heat to a low-medium, and simmer for about 10 minutes.
- Serve: After simmering, remove the lid and the pan from the heat. Transfer some of the beans into a shallow bowl for serving.
