Step 1

In a medium stock pot or dutch oven over medium heat, add in the olive oil. Once heated for a few minutes, add in the diced onion and sauté until softened.

Step 2

Add in the crushed garlic along with the spices and continue to cook for another 2 minutes.

Step 3

Add the tomato paste along with the grated tomato. Cook and stir for a few minutes.

Step 4

Add the drained and rinsed white kidney beans along with the cilantro, parsley and the water.

Step 5

Stir and allow the mixture to come to a simmer. Cover and continue simmering for 30 minutes. The loubia is ready once it has thickened slightly and the flavours have melded together.

Step 6

If using soaked dry cannellini beans, you will need to continue cooking for another hour, adding more water as needed to ensure a soupy consistency is maintained.

Step 7

Garnish with fresh parsley or cilantro. Serve with Moroccan bread or bread of your choice.