Moroccan White Bean Stew with Crispy Bread
Warm, fragrant white bean stew with cumin, garlic, and tomato — ready in 20 minutes. Serve with crusty bread for scooping and a drizzle of green oil.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 11g
Ingredients
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1.5 tsp cumin
- 1 can (14.5 oz) canned diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup vegetable broth
- ½ cup fresh parsley, chopped
- 4 slices sliced bread
Instructions
- 1
Heat olive oil in a large pot over medium. Add garlic and cook 30 seconds until fragrant.
- 2
Stir in cumin, then add tomatoes (with juice), beans, and broth. Bring to a gentle simmer.
- 3
Simmer uncovered for 12 minutes, stirring occasionally, until broth reduces slightly and flavors meld.
- 4
Season with salt and pepper to taste. Stir in most of the parsley, reserving some for garnish.
- 5
Toast bread in a dry skillet or under the broiler until golden and crispy, 2–3 minutes per side.
- 6
Divide stew into bowls. Drizzle with olive oil, sprinkle reserved parsley, and serve with warm toast.
Tools you’ll need
- large pot with lid
- wooden spoon
- skillet or broiler
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
