Begin by heating olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes, or until softened and golden. This step is essential for building a flavourful base for the stew.

Add the minced garlic to the pot and cook for another minute until fragrant. Then, stir in the ground cumin, paprika, turmeric, cinnamon, and cayenne pepper (if using). Cooking the spices in oil for 1-2 minutes helps release their flavours.

Add the diced tomatoes to the pot and stir well to combine with the spices. Let the mixture simmer for 5-7 minutes, allowing the tomatoes to break down and meld with the spices. If using fresh tomatoes, ensure they are peeled for a smoother texture.

Drain and rinse the soaked white beans, then add them to the pot. Stir the beans into the tomato and spice mixture, ensuring they are evenly coated for optimal flavour infusion.

Pour in the broth and add the bay leaf. Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally to prevent the beans from sticking.

Season the stew with salt and black pepper to taste. Adjust the consistency by adding a bit more water or broth if the stew becomes too thick. The beans should be soft and the broth should be rich and flavourful.

Once the beans are tender and the flavours have melded, remove the bay leaf. Taste and adjust the seasoning if needed, adding more salt or spices to enhance the dish.

Serve the Loubia hot, garnished with freshly chopped parsley. This hearty stew is best enjoyed with warm Moroccan bread for dipping. Add a drizzle of extra virgin olive oil on top for an extra touch of richness.