Description
A traditional Moroccan stew made with white beans, tomatoes, and spices, creating a hearty and flavorful one-pot meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 4 ripe tomatoes, chopped
- 1 tsp ground cumin
- 1 tsp paprika powder
- ½ tsp smoked paprika powder (optional)
- â…“ tsp turmeric
- 1 tbsp tomato paste
- Dash of salt and black pepper
- 1 can (15 oz) canned white beans (Cannellini, Navy, Great Northern)
- 1 cup veggie broth
- ¾ cup dry white beans (Cannellini, Navy, Great Northern)
- 1 ½ – 2 cups veggie broth
Instructions
- Soak the ¾ cup dry beans overnight or for 8 hours, then drain and rinse them.
- In a large heavy pot, heat 2 tbsp olive oil over medium heat, add the onion and sauté for 6 to 8 minutes until translucent.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste, cumin, paprika, smoked paprika if using, and turmeric, cooking for 1 minute to bloom the spices.
- Add the chopped tomatoes and cook for 5 to 7 minutes until saucy.
- Add the soaked dry beans, 1 ½ to 2 cups veggie broth, and dash of salt and pepper. Bring to a boil, reduce to a simmer, and cover partially, cooking for 45 to 60 minutes until beans are tender.
- Stir in the drained canned white beans and 1 cup veggie broth, simmering for 10 more minutes; adjust seasonings and serve.
Notes
This stew reheats well and can be stored in the fridge. Consider adding a squeeze of lemon before serving for extra brightness.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop, Instant Pot
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 to 1.5 cups
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 14g
- Protein: 20g
- Cholesterol: 0mg