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Enjoy this delicious, healthy recipe from Gretchen Hanson, executive chef of Hobos Restaurant and Bar in Rehoboth Beach.
Chana Masala
- 5-6 cups cooked garbanzo beans (drain if using cans)
- 2 medium yellow onions
- 12 cloves garlic
- 7 carrots (medium)
- Organic canola or safflower oil
- 4 tbsp. extra virgin olive oil (EVOO)
- 2 tsp. hot madras curry powder
- 1 tsp. coriander powder
- 2 tsp. ground cumin
- 1 tsp. garam masala
- 3 yellow Yukon potatoes in a 1-inch dice
- 1 large can (15.5 oz.) (Muir Glen) fire-roasted tomatoes or about 10 tomatoes oven-dried overnight
- 2 cups vegetable stock
- 3 cups tomato juice
- 1 can (15.5 oz.) unsweetened coconut milk
Dice yellow onions to medium dice. In a large skillet or frying pan, sauté onions in canola oil until caramelized to a deep brown. Toss garlic cloves with canola oil, wrap in a tin foil packet and put in a 350 degree oven for 45 minutes or put in heavy pan on the flat top with oil to cover and turn on a low simmer until a medium brown. Pull from oil to cool. Reserve the garlic oil when finished. Peel and cut carrots into triangles and toss with canola coil to coat. Put in a 400-degree oven for 35 minutes, stirring frequently. In large stainless steel pot put 4 tbsp. EVOO and add all spices and garbanzo beans. Sauté over medium heat until beans have color. Add all other ingredients to pot except coconut milk and let simmer, stirring frequently until potatoes are soft and liquids reduced. Add coconut milk and correct seasonings.
Cucumber Raita
- ½ cup veganniase (vegan mayo)
- 2 tbsp. lemon juice
- ½ tsp. cumin
- Pinch dried lemon peel (optional)
- Quarter cucumber peeled and seeded
- 3 stems cilantro
Purée everything in a food processor. The raita is made vegan but you can use regular sour cream or yogurt instead.
Serve chana over rice with a side of raita.