Moroccan cuisine · Soups & Stews

Chorba Loubia bel Kromb

White beans and cabbage braised soft in a cumin-and-paprika tomato broth, finished with olive oil.

Ingredients · for 4 servings

• 300 g dried white beans
• 1/2 white cabbage (about 600 g)
• 2 onions
• 4 cloves garlic
• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 1.5 tsp cumin
• 1 tbsp paprika (sweet)
• 1 bunch cilantro
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the white beans overnight in plenty of cold water, then drain and rinse well the next day.
2. Finely dice the onions, finely chop the garlic, and trim the core from the cabbage and cut it into 2 cm wide strips.
3. Heat 4 tbsp olive oil in a large pot and sauté the onions over medium heat for 6–7 min until translucent, then add the garlic, cumin and paprika and toast for 1 min until fragrant.
4. Stir in the tomato paste, fry for 1 min, add the chopped tomatoes and beans, top up with 1.2 l hot water and simmer gently, covered, for 50 min.
5. Fold in the cabbage, season with salt and pepper and cook uncovered for a further 25–30 min until the beans are creamy-soft and the broth has thickened slightly.
6. Scatter with chopped cilantro, drizzle over the remaining olive oil and serve hot in deep bowls.