Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

After 90 seconds, when the oil is hot, add the diced yellow onion to the pot. Sauté for about four minutes until translucent and fragrant.

Step 3

Stir in minced garlic and fresh parsley. Cook for two minutes, stirring to prevent the garlic from burning.

Step 4

Add the diced tomatoes and continue to sauté for four or five minutes until the tomatoes start to break down.

Step 5

Stir in the smoked paprika, ground cumin, turmeric powder, and crushed red pepper flakes. These spices will give the Loubia its distinctive Moroccan flavors.

Step 6

Optionally, add dried chilies to add heat. Adjust the amount according to your preference.

Step 7

Pour unsalted vegetable stock into the pot, raise the heat to high, and bring the pot to a boil.

Step 8

Season with salt, to taste.

Step 9

Gently stir in drained and rinsed cannellini beans, ensuring they are well-coated with the sauce.

Step 10

Taste and adjust the seasoning if needed.

Step 11

Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or grilled pita.