Loubia: Moroccan White Bean Stew

The thought: A simple and nutritious vegan supper. Based on store-cupboard ingredients, this aromatic stew is good for the body, soul and planet. Thank you to WholeFood SoulFood for this recipe.

The feeling: Comfort and warmth as the days get shorter and colder. This spicy, one-pot dish lends itself well to batch cooking and can be served in many ways. Try it with grilled vegetables for a vitamin boost, or with toasted bread for a hearty lunch. 

Ingredients:

• 3 cups of white (cannellini) beans - fresh, tinned or dried beans soaked overnight

• 2 tbsp oil

• 2 onions, diced

• 4 garlic cloves, minced

• 1 large tomato chopped (or ½ cup tinned chopped tomatoes)

• 1 tbsp tomato puree

• 2 tsp ground cumin

• 1 tsp paprika

• ½ tsp turmeric

• 1 bay leaf (optional)

• Salt and pepper to taste

• ¼ tsp chilli flakes (optional)

• ½ a preserved lemon, or juice of half a lemon (optional)

• 4 cups vegetable stock or water

Method: 

1. Bring your vegetable stock (or water) to a boil and set aside

2. Cut your preserved lemon in half (if using) and remove the pulp. You can use the pulp too, for an extra tang. Set aside. 

3. Heat a large pot over a medium heat. Add the oil, diced onions and minced garlic with a pinch of salt and pepper. Satuée for 5-6 minutes or until the onions are soft and fragrant, storring frequently. 

4. Add all the spices and bay leaf (if using) and satuée for 2-3 minutes. 

5. Add the chopped tomatoes and tomato puree. Cook for 3-4 minutes to reduce the liquid from the tomatoes. 

6. Add the beans and stir. Add the stock or water and bring to a boil. 

7. Once boiling, reduce the heat and simmer for 30-40 minutes, or until the beans are tender. Fresh or dried beans will take longer to cook than tinned beans. 

8. Add the preserved lemon or juice. Season to taste with salt and pepper. Serve warm on its own or with toasted bread. 

9. Leftovers will last in the fridge for up to 5 days, or in the freezer for up to a month.