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–+ servings
Moroccan Loubia in a white handled bowl with a blue rim, pita bread on a white and blue plate with two spoons beside the loubia bowl on a light blue square tiled background
5 from 9 ratings

Vegetarian Loubia (Moroccan White Bean Stew)

Yield: 6 people
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Author: Amina Al-Saigh
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.
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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 ground 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
 

  • In a medium stock pot or dutch oven over medium heat, add in the 3 tablespoons olive oil. Once heated for a few minutes, add in the diced 1 large onion and sauté until softened.
  • Add in the crushed 6 cloves garlic along with the 2 1/4 teaspoon kosher salt, 2 teaspoons paprika, 1/2 teaspoon ginger powder, 1/4 teaspoon turmeric, 1 teaspoon ground cumin and 1/2 teaspoon cayenneand continue to cook for another 2 minutes.
  • Add the 2 tablespoons tomato paste along with the grated 1 large tomato. Cook and stir for a few minutes.
  • Add the drained and rinsed 2 cans white kidney beans along with the 1/4 cup cilantro, 1/4 cup parsley and the 4 cups water.
  • 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.
  • 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.
  • Garnish with fresh parsley or cilantro. Serve with Moroccan bread or bread of your choice.

Notes

  • To make this recipe using dry cannellini beans, simply soak 1 cup of beans for 12 hours and up to 24 hours in 3 cups of water. Follow the recipe as directed, but allow the stew to cook for a minimum of 1 hour, up to 1.5 hours depending on the beans, until they are soft.
  • If you don't have fresh tomato, you can substitute canned crushed tomatoes instead of the grated tomato.
  • Use chicken broth, or vegetarian broth instead of just water to add more flavour.
Serving: 1g, Calories: 196kcal, Carbohydrates: 29g, Protein: 9g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1242mg, Potassium: 209mg, Fiber: 8g, Sugar: 3g, Vitamin A: 715IU, Vitamin C: 14mg, Calcium: 117mg, Iron: 4mg
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