This dish is inspired by my early days as a revert to Islam, I came via a Moroccan community, alhmdulilah, praise God. I have always been a cultural magpie, inspired by my mixed heritage and days of being a Rasta taking the best from everywhere Allah carried me.
The Moroccan diet has some fantastic veggie dishes stews and salads and loubia stew is one of them. It’s a vegan bean stew full of cumin and fresh herbs but traditional using too much oil.
Olive oil is the best but it’s still high in calories like all other oils.
We have used black eyes peas instead of the traditional haricot /navy beans because I am only allowed black eyes peas for my blood type diet. My blood is sticky and made worst by this damp UK atmosphere and climate oh Allah take me some where hot and Islamic.
It is vital we take traditional recipes and mould them to meet our individual needs, not keep cooking the same ole same ole year after years because our mother did it that way.
Insha’Allah you will like my version, it’s oil light and a bit more spicy than what I’ve tasted here in the UK
- 2 Cups Dry Black Eyed Peas
1 Tablespoons Extra Virgin Olive
- 1 Large Onion, diced or 2 medium
- 1 sweet bell pepper chopped and diced
- 3-5 Cloves Garlic, minced
- 1 Tablespoons Fresh Ginger, minced
- 1 Teaspoon of Sea Salt
- 1 Tablespoon Ground Cumin
- 1-3 Teaspoons Ground Turmeric
- 1-5 Teaspoons Ground Chilli Pepper, depending on your taste
- ½ Cup French Chopped Cilantro, Coriander, Danyia
- 1/2 Cup Fresh Chopped Flat Leaf Parsley
- 1 Small Can of Whole Tomatoes, coarsely chopped
- 2 Cups Water
- Rinse the beans in cold water. Place in a large saucepan filled with fresh cold water about two inches above the surface of the beans.
- Bring to the boil and simmer for at least an hour.
- As the beans boil you will notice foam coming together in the middle of the pot on the surface of the water, we call this scum, so skim it off the top of the boiling beans using a large spoon.
- You will need to add more cold water to stop the beans burning from absorbing the first lot of water, just keep an eye on them, adding a cup of water when they are drying out.
- Cook the beans till the are al dente meaning firm when you bite but cooked.
- When beans are cooked, pour them into a large bowl even if there is any water keep that as well
- Heat the olive oil in the same pot as you cooked the beans. On a medium high heat add the onions, garlic, ginger and salt and slowly cook until the onions are tender and translucent, about 10 minutes.
- Then add the spices, salt and fresh herbs and allow to cook a few minutes more, before adding the tomatoes. Bring to a simmer.
- Add the beans and any water with them, into the onion and spice mixture.
- Add fresh water to just cover the beans. Bring to the boil and then turn down low, cover and cook until the beans are tender, about 30 more minutes.
- You can eat with bread, rice, pasta and salad. You can leave them to go cold and wrap in lettuce leaves or sea weed, the choice is yours. We are having them with homemade coleslaw and beet root and onion salad. Alhmdulilah praise God.