Description
A quick and easy one-pot Moroccan white bean stew, packed with flavor from cumin and paprika. This vegetarian dish is perfect for busy weeknights and can be customized with your favorite additions.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, finely chopped
- 4 medium Fresh Tomatoes, chopped
- 1 tablespoon Tomato Paste
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika Powder
- ½ teaspoon Smoked Paprika (optional)
- ⅓ teaspoon Turmeric
- Salt, to taste
- Black Pepper, to taste
- 1 can (15 oz) Canned White Beans, drained
- 1 cup Veggie Broth
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic. Sauté for about 5 minutes until translucent.
- Add chopped tomatoes and simmer for about 5 minutes until softened.
- Stir in cumin, paprika, smoked paprika (if using), salt, and pepper. Cook for 1 minute.
- Add veggie broth and tomato paste. Stir well.
- Mix in drained white beans.
- Bring to a gentle simmer and cook for 5-10 minutes, allowing the stew to thicken.
- Taste and adjust seasoning as needed. Serve warm.
Notes
- Soak dried beans overnight for better digestibility and reduced cooking time.
- Canned tomatoes can be used as a substitute for fresh tomatoes.
- Adjust spices to your preference. Add cayenne pepper for extra heat.
- If the stew is too watery, simmer uncovered for longer to thicken.
- This dish is naturally gluten-free if gluten-free broth and beans are used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
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