Lokhu!

I-chickpeas, eyaziwa nangokuthi i-garbanzos, ingaba yindabuko eMpumalanga kepha ibe yisidakamizwa eMediterranean Basin amakhulu eminyaka. Nakuba zivamile kulo lonke elase-Italy, zikhule ngokuyinhloko eningizimu ngoba zidinga ukushisa okuphezulu phakathi nezinyanga zasehlobo. Uma sekuvunyiwe, ziboshwe ukuze zome, bese imbewu iqoqwa futhi ibeke eceleni.

Uma uya ukuthenga izinkukhu unezinketho eziningana.

• Okulula ukuwathenga kuqala; Ababhaki base-Italy bavame ukugcoba ibhodlela eligcwele ama-chickpeas kuhhavini lapho bevutha bese bebhaka isinkwa bese bethengisa nge-ladle, ngezinye izikhumba zabo zokupheka ukuze ikhasimende libavuselele ekhaya.

• Inketho elandelayo elula ukuwathenga ekheniwe; ziyingxenye yemifino embalwa lapho ukunambitheka kwayo kungalimazi kakhulu inqubo yokudayiswa kwezohwebo.
• Okukhethwa kokugcina ukuthenga kubo omisiwe bese bewagcoba. Uma ukhetha lokhu, hlola usuku lokukhiqiza kwiphakeji, ngoba izinkukhu ezidala kakhulu ngeke zilulaze kungakhathaliseki ukuthi zinde kangakanani.

Izikhathi ezishisayo zivame ukuthi zide, ngokuhleleka kwamahora angu-24, futhi abantu abaningi bangezela isipuni se-bicarbonate emanzini ukusheshisa inqubo. Ngithola ukuthi ukwenza kanjalo kunika ama-chickpeas ama-overtones amabi kakhulu, futhi ukhetha ukugoba amahora angu-24 noma ngaphezulu.

Izikhathi zokupheka nazo zide, ngomyalelo we-1 1/2 kuya ku-3 noma amahora amaningi, kuye ngokuthi iresiphi; ngenkathi eseqedile bayobe besithambile futhi babe nokuthungwa okungcono kakhulu. Uma usebenzisa umpheki ocindezelayo unganciphisa izikhathi zokupheka, nakuba uzodinga ukuzama ukubona ukuthi bapheka masinyane kanjani umpheki wakho.

Akufanele kusimangaze, uma kunikezwa lezi zikhathi zokupheka, ukuthi eziningi zokupheka zokupheka ziyizidlo zasebusika, zilungele lezo zinsuku ezibandayo lapho ibhodlela elimisa esitofu lisiza ukugcina ikhishi lifudumele. Lokhu bekuyobe kubi nakakhulu esikhathini esedlule lapho abantu basebenzisa izitofu ezikhishwa ngamapulangwe noma ama-burner abekwe ezindlini ezivulekile zokupheka.

Kusukela ekuboniseni okunomsoco, ama-chickpeas ungumthombo omuhle kakhulu wamaprotheni, amaprotheni angenawo ama-purines, ngakho-ke afanelekile kulabo abahlukunyezwa yi-gout. Ngokuqondene nezinye izitshalo zinezinto ezinamafutha aphezulu, okwenza zibe ne-caloric engaphezulu; Ngakho-ke akusikho okufunayo ngesikhathi sokudla. Kodwa-ke, zine-calcium ecebile kakhulu, okwenza kube yinto enhle yokulwa ne-osteoporosis, nazo zicebile kakhulu, futhi ziwumthombo omuhle we-fiber. Baya esikhundleni se-sodium-abampofu, okwenza kube ukubheja okuhle kulabo abadliwayo.

Indlela elula yokuyikhonza?
Ukufudumala, ukugcoba ngamafutha omnqumo omncane okwedlule futhi kunamanzi okunambitha ngosawoti kanye nopelepele. Uma ubakhonza nge-tuna uzoba nokuhluka okuhle kakhulu ku-tonno e fagioli; engeza iwayini elimhlophe nesaladi elikhonjiwe futhi uzoba nesidlo sasemini esihle esilula.

Into yokugcina: Eziningana zokupheka zibiza ufulawa lwe-chickpea. Kulula ukwenza: Ama-chickpeas amancane okushisa ngokuwashisa kwi-skillet aze abalahle kalula, axubise i-skillet ukuhambisa ama-chickpeas futhi avimbele izindawo ezishisiwe. Okulandelayo, ubafake ku-blender aze afinyelele ekuhambeni komfula.

Kodwa kunezinye izinto ongayenza ngazo: zokupheka zeChickpea

Mayelana neChickpeas, futhi ulungele ukupheka.

I-Panissa
I-Classic Ligurian frugal ukudla okudla, i-polenta eyenziwe ngokushukela kwe-chickpea ezokwenza isidlo esanelisayo nesilula.

I-Pannelle
I-Chickpea ifisa abantu ukujabulela emigwaqweni yasePalermo - kokubili izinguqulo ezithandekayo nezingenangqondo.

Calentita
Ukuhlukahluka kweGibraltarian ePanissa, okulethwe abagibeli bamaGeneose.

I-Pasta eCeci
I-pasta ene-chickpeas, ukushintshashintsha kwe-pasta e fagioli, kusukela eMarche.

I-Ciciri Ca Pasta
Isobho se-chickpea-ne-pasta elithandekayo nge-pancetta ne-tomato, futhi liyingxenye ebaluleke kakhulu emikhosini yaseSan Guiseppe (Saint Joseph, March 19).

I-Maccu di San 'Gnuseppi
Isobho seSicilian elicebile seSan Giuseppe, futhi nendlela yendabuko yokususa i-pantry ekuqaleni kwentwasahlobo.

Minestrone di Ceci
Isobho se-chickpea esinekhanda elimnandi, elivela e-Abruzzo.

ULagane, uCeci e Baccalà
Isobho se-Puglian lapho i-chickpeas ithola ukunambitheka kokungena nge-baccalà.

Minestra di Ceci con Zafferano
Isobho esingavamile sokusikwa kwesafroni nesinipinashi ukuze ungeze okuhlaza okwehlukile.

Minestra di Ceci e Finocchi
I-chickpeas ne-fennel akuyona inhlanganisela ebonakalayo emswini, kodwa izosebenza kahle.

Minestrone di Ceci
I-Minestrone iyinsipho yemifino eluhlaza. Lokhu kuhluka, okuvela eSardinia, kusebenzisa ama-chickpeas.

Lokhu ku-Umido
Ama-chickpeas asezinyosi enza kahle kakhulu ekugcobeni noma emanzini, azosebenza kahle epikinikini noma ngebhayisikili.

Lokhu ku-Pisana
Izinhlanzi ezinamahloni ezinamahloni nemifino kanye nama-anchovies: aphelele ebusika!

Incwadi ka Razza Con Ceci
Isaladi esiphundu inhlanzi eyenziwe nge-ray.

Ceci e Tempia di Maiale
I-chickpeas ne-ingulube ithempeli (empeleni ingulube inyama kusukela kulo lonke ikhanda) iyinhlangano yokudla yaseMilanese kusukela ezinsukwini zokuhlala eSpain - ngawo-1600s.

I-Cavezune
I-ravioli ethosiwe ehlonishwayo yaseGargano, eyenziwe nge-chocolaty chickpea egcwalisayo.

Lokhu ku-Zimino
I-chick peas nemifino, inguqulo yemifino ye-polpo yesi-classic (i-octopus) e-zimino, esuka kuClifford Wright. Kubheka okumnandi.

I-Sauteed Sipinashi ne-Chick Peas nge-Lemon ne-Thyme
I-sauce enhle esiphundu.

I-Non-Stop i-New York sika-Italianissimo:
I-Festa di San Giuseppe NYC-Isitayela - iqoqo lama-holide ase-Italian-American izitsha zokufaka amaholide kufaka phakathi izinguqulo ezimbili ze-Cavazune, amakhukhi ane-chick pea egcwele ukugcwalisa, uSfingi, nokuningi.