Loubia - A Spiced Moroccan Tomato and Bean Soup
A simple Moroccan bean dish stewed with tomatoes and spices, loubia is perfect for vegetarians but hearty enough to satisfy the hungriest of meat eaters.
- 2 cups of dried cannellini beans
- 4 tbl. olive oil
- 1 large onion, finely chopped
- 3 large tomatoes, grated
- 1 tbl. tomato paste
- 1 tsp. cumin
- 4 cloves of garlic, minced
- 2 tbl chopped fresh parsley
- 4 cups of water
- 2 tsp. smoked paprika
- 3 carrots, cut into disks (optional)
- 1 tsp. ginger powder
- ½ tsp. cayenne (or more to taste)
- salt and pepper to taste
- Soak beans overnight and drain them when you are ready to prepare the dish.
- Heat the olive oil in a pan over medium.
- Once hot, add the onion and cook until tender (5-10 mins).
- Turn the heat down to low, add in the tomatoes and cook for 5 minutes more.
- Add in the garlic and the spices, stir well and cook until fragrant, approximately 5 more minutes.
- Add in the water and carrots (if using), mix well, bring to a soft boil and then add the beans.
- Cook the beans until they are tender, stirring occasionally and adding a little water as necessary to make sure the beans stay covered.
- Once the beans are tender, add salt and pepper to taste and continue cooking until the sauce thickens.
- Once thickened, taste again for seasoning and adjust as necessary.
- Serve hot with crusty bread.
This recipe makes for a fairly mild dish, but feel free to add more cayenne to adjust the level of spice to your personal taste. While we like to eat loubia as a main, it's equally satisfying as a side and can be served at room temperature as part of a Moroccan "salad" course.