Morrocan white bean stew

Moroccan White Bean Stew 

A Moroccan comfort food classic! This Moroccan white bean stew is natural vegan, gluten-free, and features simple ingredients.

Prep Time: 10 mins

Cook Time: 45 mins

Servings: 6

Calories: 360 kcal

Ingredients:

• 3 cup fresh white beans (or soaked overnight dried beans)
• 2 tbsp oil
• 2 onions - diced medium
• 4 garlic cloves - minced
• 1 tsp paprika
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1 bay leaf optional
• salt to taste
• pepper to taste
• 1/4 tsp chilli flakes
• 1/2 preserved lemon (or lemon juice) optional
• 4 cup veggie broth or water

Instructions:

1. Bring your veggie broth to a boil or simply boil water and set aside.
2. Cut your preserved lemon (if using) in half, remove the pulp. You can use the pulp as well if you want it to be extra tangy. Set aside.
3. Heat a large pot over medium heat. Once hot, add oil, diced onions, minced garlic and a pinch of salt and pepper. Sautée stirring frequently for 5 to 6 minutes or until the onions are soft and fragrant.
4. Add all the spices, along with the bay leaf and sautée for 2.to 3 minutes to release the flavors of the spices.
5.  Add chopped or crushed tomato and tomato paste, cook stirring occasionally for about 3 to 4 minutes to reduce the liquid from the tomatoes.
6. Add white beans, and toss to coat with he sauce. Add your veggie broth or water and bring to a boil.
7. Once the stew is boiling, reduce the heat and simmer for about 30 to 40 minutes or until the beans are cooked. You can taste test one, or simply squeeze it between your fingers. If it's ready, it should be very tender.
8. At this stage, if your sauce is too liquid continue simmering to reduce it. If too thick add more broth or water. Add preserved lemon or lemon juice. Taste test for seasoning, add more salt, pepper, chili flakes or lemon juice if needed.
9. It's ready! Serve warm with a drizzle of olive oil.