Moroccan White Bean Tagine

Moroccan White Bean Tagine served with Basmati rice and Malaysian Honey-Turmeric wings

3 Tab olive oil
1 Onion, chopped
1 Tomato, cut into chunks
1 Tab Cilantro, Chopped
1 Tab parsley, Chopped
1 Tab Tomato paste
2 cups water
3 cloves garlic, minced
1 1/2 tea turmeric
1 1/2 tea cumin
1 tea salt
1/2 tea pepper
2 cans canellini beans, drained and rinsed

Cook onions and tomatoes in oil for a few minutes. Add everything else, one at a time.
Simmer for 20 minutes.
Serve with crusty bread and/or rice.

Source: adapted from the recipe at Five Spot Green Living