I'm always a bit hesitant to share recipes that have a long list of ingredients. I know there can be an automatic reaction: lots of ingredients equals a hard recipe. That's not the case with this white bean masala. At least half the ingredients and instructions are for the paste which once you make once, you'll find it goes fairly quick. Plus, you can double or triple the paste and freeze the extra (because trust me, once you take a bite, you'll wish you had more!) This recipe is a slight adaption from my lentil masala, so if you love that recipe, I recommend you add this white bean masala to your list!
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A well-round vegan meal that relies on a flavorful homemade masala paste. The paste can be made in an extra large batch and frozen for a few months making this recipe easy to throw together for a weeknight dinner.
Tips & Tricks: Make the masala paste ahead of time to make this dish even easier. The paste freezes well and will last for a few months.
Stock up: get the pantry ingredients you will need: vegetable broth, crushed tomatoes, white beans
Nutrition: see the information.
To say I love this recipe is an understatement. There's something cozy and comforting about a potato smothered with a rich, stew-like sauce. I've been know to make the sauce only with just a legume and leave the greens out or I'll mix up the greens I use.
Legumes: The original recipe calls for cooking red lentils in the sauce (which is delicious) but you could also use cooked chickpeas or any type of white bean.
Greens: Spinach, chard, or collards would work in place of the kale.
Polenta: You could easily serve this white bean masala over regular potatoes but another favorite variation is to use polenta as the base.
While I've proclaimed my love for chickpeas over and over again, I find myself turning to the range of white beans when it comes to comfort foods. These beans lend an extra creamy aspect to these dishes that put the recipes over the top. I love the large cannellini bean but the smaller navy beans are great as well.
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Hi ella! There is garlic in the instructions but no garlic listed in the ingredients list. So how much garlic?
Updated- 1 clove!
Love the recipe, never everrrrr enough garlic in your recipes. I always x the amount by about 5, and I know I'm not the only one!
It's a trade-off! I primarily cook for someone who is sensitive to things being overly garlicky, so I usually stick to 1-2 cloves!
Why is this called Chickpea Masala, when there are no chickpeas? Recipe is made with cannelini beans!
I originally made it with chickpeas- just a small error but I've fixed it now.
Excellent, Used chickpeas and a whole can of coconut milk to make it more of a thin sauce. A couple of splashes of Tabasco gave it a great taste and fire. Thank you
Made this with medium spice (1 1/2 tsp red pepper flakes) and loved it. Would have preferred a thicker masala so I let it simmer and thicken. My son didn't care for the savory/sweet potato combination but agreed it would taste great on a regular baked potato or rice. Had the leftovers the next morning spooned over a bagel and egg - delicious!
Awesome!