Chanasan Makh - Czech Style

Ingredients

In this Czech adaptation of Chanasan Makh, we incorporate Czech spices and flavors to create a unique twist on the traditional Mongolian dish. The original recipe typically uses Mongolian spices and cooking techniques, but we have modified it to include Czech ingredients such as paprika and caraway seeds. The result is a creamy and flavorful stew that captures the essence of Czech cuisine while still paying homage to the original dish. We alse have the original recipe for Chanasan makh, so you can check it out.

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked chickpeas.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the soaked chickpeas to the pot and stir well.
4. 4.
   Sprinkle the paprika and caraway seeds over the chickpeas, and stir to coat evenly.
5. 5.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the chickpeas are tender.
6. 6.
   Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 10 minutes.
7. 7.
   Remove from heat and garnish with fresh parsley.
8. 8.
   Serve hot with crusty bread or steamed rice.

Treat your ingredients with care...

• Chickpeas — Soaking the chickpeas overnight helps to soften them and reduce the cooking time. Alternatively, you can use canned chickpeas, but adjust the cooking time accordingly.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes.
• Serve the Chanasan Makh with a dollop of sour cream for an extra creamy touch.
• If you prefer a thicker sauce, you can blend a small portion of the cooked chickpeas and stir it back into the stew.

Serving advice

Serve the Chanasan Makh hot in individual bowls, garnished with fresh parsley. Accompany it with a slice of crusty bread or steamed rice to soak up the creamy sauce.

Presentation advice

To enhance the presentation, drizzle a swirl of cream on top of the Chanasan Makh and sprinkle some paprika or caraway seeds for an added pop of color.