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This is a delicious, white bean Maghrabian stew. There are many versions, here is our take on this classic.



  1. 1

    Chop onions finely, then sauté lightly with bay leaves in oil, in a large pan, on medium heat.

  2. 2

    Meanwhile, infuse the saffron in ¼ cup boiling water.

  3. 3

    Grind the cumin, ginger and cloves.

  4. 4

    Purée the tomatoes and garlic in a blender.

  5. 5

    Pour the ground spices and infused saffron into the pan, once the onions become translucid. Mix well and cook for another 2 minutes.

  6. 6

    Incorporate the tomato purée. Mix well and cook slowly for 5 minutes.

  7. 7

    Add the beans and some of their cooking water. Simmer for 10 minutes. Add more liquid if needed to obtain a creamy sauce. Salt to taste.

  8. 8

    Incorporate the pepper. Cut the lemon into wedges and remove the seeds.

  9. 9

    Squeeze the lemons into the pan and insert the compressed wedges. Simmer for another 2 minutes only, to avoid extracting any bitterness from the lemon skins.

  10. 10

    Incorporate chopped coriander. Taste and correct the seasoning if necessary. Serve garnished with black olives.