Ful Masalah with Rosemary Infused Mash

Ful Masalah, if you’ve never had the pleasure, is an East African dish made with fava beans.  I can get these tinned at my local whole food shop, and cook with them a lot, but as I cannot find them in any of the supermarkets I decided to see what this recipe was like with frozen broad beans, which is the same bean anyway.  This recipe was inspired by the Ful Masalah I was served at an Ethiopian restaurant, with the addition of tomatoes which are good at the moment.  This is great to make for a crowd because it can be easily scaled up when pennies allow.



8 tablespoons frozen broad beans, thawed (doesn’t take long if you spread them out)

4 cloves garlic, chopped fairly finely

1 tsp garam masala

2 tsp tomato puree

500g cherry tomatoes, halved

600g organic potatoes

60g vegan margarine

2 tbs soya milk

fresh rosemary leaves, stripped from the stalk using your thumb and forefinger

1 red chilli


Preheat the oven to Gas Mark 6/200C/360F.

  1.  Melt the margarine on a low light, then gently fry the garlic in a nonstick wok for one minute.  Add the tomatoes and garam masala. 
  2. Fry until they begin to break down. Add the  beans.  Gently stir and lift to combine with the tomatoes. Simmer the sauce for ten minutes, slowly stirring the sauce occasionally.
  3. Boil the potatoes for 20 minutes or so until tender.
  4. In the meantime, melt the margarine, gently fry the chilli until tender, remove with a slotted spoon, then stir in the rosemary.  Set aside until the potatoes are ready.
  5. Mash the potatoes with the soya milk and stir in the chilli.  Set aside.
  6. Put the broad bean mixture into the bottom of a shallow casserole dish.  Holding a sieve over the mashed potatoes to catch the spiky rosemary leaves, pour the melted margarine into the potatoes and mix in with a wooden spoon.  (It is amazing how quickly the margarine absorbs the rosemary flavour, so do not fear that it won’t be sufficiently infused after such a short time).  Smooth the potatoes over the Ful Masalah and fork it up.Bake for 20 minutes.

If you buy the organic potatoes, tomato puree and chillies in Aldi, and the rest in ASDA, you can make this for around £8.24 (that includes the milk and marg, so if you have these in this is going to be very cheap)!


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