{"id":39010,"date":"2024-10-10T13:08:10","date_gmt":"2024-10-10T11:08:10","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=39010"},"modified":"2025-01-13T15:23:52","modified_gmt":"2025-01-13T14:23:52","slug":"cuisson-des-pois-chiches","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/","title":{"rendered":"Cuisson des pois chiches : bien les tremper et les pr\u00e9parer"},"content":{"rendered":"\n<p>Vous souhaitez <strong>cuisson des pois chiches<\/strong>, mais vous ne savez pas s&rsquo;ils doivent \u00eatre cuits ou combien de temps ? D\u00e9couvrez ici tout ce que vous devez savoir sur la pr\u00e9paration des pois chiches. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-pourquoi-faut-il-toujours-faire-cuire-les-pois-chiches\">Pourquoi faut-il toujours faire cuire les pois chiches ?<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Les pois chiches crus contiennent une substance toxique, <em>la phasine<\/em>, qui ne se d\u00e9compose qu&rsquo;\u00e0 la cuisson.<\/li>\n\n\n\n<li>C&rsquo;est pourquoi vous ne devez <strong>jamais manger<\/strong> les l\u00e9gumineuses <strong>crues<\/strong> et <strong>toujours les cuire au pr\u00e9alable<\/strong>.<\/li>\n\n\n\n<li>Si vous les cuisez, vous pouvez consommer des pois chiches en toute s\u00e9curit\u00e9.  <\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-4-2.jpg\"><img decoding=\"async\" width=\"768\" height=\"1024\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-4-2-768x1024.jpg\" alt=\"Pois chiches s\u00e9ch\u00e9s dans une assiette creuse.\" class=\"wp-image-38988 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-4-2-768x1024.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-4-2-225x300.jpg 225w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-4-2.jpg 1125w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-preparer-des-pois-chiches-seches-en-deux-etapes-simples\">Pr\u00e9parer des pois chiches s\u00e9ch\u00e9s en deux \u00e9tapes simples<\/h2>\n\n\n\n<p>Pr\u00e9parez facilement les meilleurs pois chiches en deux \u00e9tapes : Faire tremper et cuire ! Voici comment faire : <\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-etape-1-faire-tremper-les-pois-chiches\">\u00c9tape 1 : Faire tremper les pois chiches<\/h3>\n\n\n\n<p>Il est pr\u00e9f\u00e9rable de <strong>faire tremper<\/strong><strong>les pois chiches s\u00e9ch\u00e9s<\/strong> <strong>avant de les cuisiner<\/strong>. Vous r\u00e9duirez ainsi le temps de cuisson et \u00e9conomiserez de l&rsquo;\u00e9nergie. Couvrez les pois chiches avec deux fois leur volume d&rsquo;eau et laissez-les tremper <strong>pendant 12 heures<\/strong> (de pr\u00e9f\u00e9rence toute la nuit). Il suffit ensuite de les \u00e9goutter et de les rincer.   <\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-etape-2-cuisson-des-pois-chiches-combien-de-temps\">\u00c9tape 2 : Cuisson des pois chiches &#8211; Combien de temps ?<\/h3>\n\n\n\n<p>Le temps de cuisson des pois chiches d\u00e9pend de la fa\u00e7on dont vous souhaitez les pr\u00e9parer ensuite :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pour les <a href=\"https:\/\/bistrobadia.de\/fr\/salade-de-pois-chiches-a-lorientale\/\" target=\"_blank\" rel=\"noreferrer noopener\">salades<\/a>, <a href=\"https:\/\/bistrobadia.de\/fr\/rago%c3%bbt-de-pois-chiches\/\" target=\"_blank\" rel=\"noreferrer noopener\">les rago\u00fbts<\/a> ou <a href=\"https:\/\/bistrobadia.de\/fr\/po%c3%aal%c3%a9e-de-l%c3%a9gumes-avec-pois-chiches-et-halloumi\/\" target=\"_blank\" rel=\"noreferrer noopener\">les po\u00eal\u00e9es<\/a>: <strong>60 minutes <\/strong>de cuisson.  <\/li>\n\n\n\n<li>Pour <a href=\"https:\/\/bistrobadia.de\/fr\/recette-de-houmous\/\" target=\"_blank\" rel=\"noreferrer noopener\">un houmous cr\u00e9meux<\/a>: environ <strong>90 minutes<\/strong> de cuisson.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-2.jpg\"><img decoding=\"async\" width=\"768\" height=\"1024\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-2-768x1024.jpg\" alt=\"Les pois chiches sont port\u00e9s lentement \u00e0 \u00e9bullition dans une casserole.\" class=\"wp-image-38983 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-2-768x1024.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-2-225x300.jpg 225w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-2.jpg 1125w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><\/a><\/figure>\n\n\n\n<p><br>Pour la cuisson, couvrez les pois chiches d&rsquo;eau fra\u00eeche et laissez-les mijoter l\u00e9g\u00e8rement \u00e0 feu doux.<\/p>\n\n\n\n<p><em>Le saviez-vous ?<\/em><strong><em> Les pois chiches<\/em><\/strong><em> <\/em><strong><em>sont<\/em><\/strong><em> <\/em><strong><em>cuits<\/em><\/strong><em>Ils sont cuits lorsque vous les piquez facilement avec un couteau, comme les pommes de terre, ou que vous les \u00e9crasez avec les doigts.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-4.jpg\"><img decoding=\"async\" width=\"768\" height=\"1024\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-4-768x1024.jpg\" alt=\"Un pois chiche est \u00e9cras\u00e9 avec les doigts.\" class=\"wp-image-39000 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-4-768x1024.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-4-225x300.jpg 225w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-4.jpg 1125w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-faire-tremper-des-pois-chiches-est-ce-vraiment-necessaire\">Faire tremper des pois chiches &#8211; est-ce vraiment n\u00e9cessaire ?<\/h2>\n\n\n\n<p>Vous pouvez bien s\u00fbr <strong>cuire<\/strong> les pois chiches <strong>sans les faire tremper<\/strong>. Notez simplement qu&rsquo;ils doivent alors <strong>cuire pendant<\/strong> au moins <strong>trois heures<\/strong> avant d&rsquo;\u00eatre cuits. Si vous les faites tremper avant, vous conservez davantage de nutriments et les pois chiches sont plus faciles \u00e0 dig\u00e9rer.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-5.jpg\"><img decoding=\"async\" width=\"763\" height=\"1024\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-5-763x1024.jpg\" alt=\"Les pois chiches sont mis \u00e0 tremper dans de l'eau.\" class=\"wp-image-38973 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-5-763x1024.jpg 763w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-5-224x300.jpg 224w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-5-768x1030.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-5.jpg 1118w\" data-sizes=\"(max-width: 763px) 100vw, 763px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 763px; --smush-placeholder-aspect-ratio: 763\/1024;\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-3-conseils-pour-une-cuisson-parfaite-des-pois-chiches\">3 conseils pour une cuisson parfaite des pois chiches<\/h2>\n\n\n\n<p>Gr\u00e2ce \u00e0 mes conseils, cuisiner des pois chiches devient encore plus facile :<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Faites cuire des pois chiches \u00e0 l&rsquo;avance : <\/strong>Faites tremper directement 500 g de pois chiches secs et faites-les cuire ensuite. Vous pouvez ensuite les <a href=\"https:\/\/bistrobadia.de\/fr\/congeler-des-pois-chiches\/\" target=\"_blank\" rel=\"noreferrer noopener\">congeler<\/a> en portions et, en cas de besoin rapide, vous aurez toujours des pois pr\u00eats \u00e0 l&#8217;emploi.   <\/li>\n\n\n\n<li><strong>Gagnez du temps : <\/strong>Avec un autocuiseur, les petits pois tremp\u00e9s ne n\u00e9cessitent que 20 minutes de cuisson.<\/li>\n\n\n\n<li><strong>Calculer correctement les portions : <\/strong>100 g de pois chiches secs donnent environ 200 g de pois cuits apr\u00e8s trempage et cuisson.<\/li>\n<\/ol>\n\n\n\n<p><strong>Conseil suppl\u00e9mentaire : <\/strong>si vous voulez aller vite, vous pouvez aussi utiliser des pois chiches en bo\u00eete ou en verre. Versez simplement les pois dans une passoire et rincez-les une fois sous l&rsquo;eau courante. Utilisez-les ensuite sans les faire tremper ni les cuire.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-1-2.jpg\"><img decoding=\"async\" width=\"763\" height=\"1024\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-1-2-763x1024.jpg\" alt=\"Pois chiches cuits dans un bol.\" class=\"wp-image-38978 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-1-2-763x1024.jpg 763w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-1-2-224x300.jpg 224w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-1-2-768x1030.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-1-2.jpg 1118w\" data-sizes=\"(max-width: 763px) 100vw, 763px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 763px; --smush-placeholder-aspect-ratio: 763\/1024;\" \/><\/a><\/figure>\n\n\n\n<p>Vous voulez en savoir plus sur ces petites l\u00e9gumineuses ? Consultez l&rsquo;article sur les <a href=\"https:\/\/bistrobadia.de\/fr\/pois-chiches-guide\/\" target=\"_blank\" rel=\"noreferrer noopener\">pois chiches<\/a>. <\/p>\n\n\n\n<p>N&rsquo;h\u00e9sitez pas \u00e0 me suivre sur <a href=\"https:\/\/www.instagram.com\/bistrobadia.de\/\">Instagram<\/a> pour plus d&rsquo;inspiration sur la <a href=\"https:\/\/bistrobadia.de\/fr\/la-cuisine-du-levant\/\" target=\"_blank\" rel=\"noreferrer noopener\">cuisine du Levant<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vous souhaitez cuisson des pois chiches, mais vous ne savez&#8230;<\/p>\n","protected":false},"author":1,"featured_media":38997,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[4514],"tags":[],"class_list":["post-39010","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Cuisson des pois chiches : bien les tremper et les pr\u00e9parer | Bistro Badia<\/title>\n<meta name=\"description\" content=\"Cuisson des pois chiches est tr\u00e8s simple. Vous d\u00e9couvrirez ici de pr\u00e9cieux conseils et astuces. Nous vous montrons comment faire correctement.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cuisson des pois chiches : bien les tremper et les pr\u00e9parer\" \/>\n<meta property=\"og:description\" content=\"Cuisson des pois chiches est tr\u00e8s simple. Vous d\u00e9couvrirez ici de pr\u00e9cieux conseils et astuces. Nous vous montrons comment faire correctement.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/\" \/>\n<meta property=\"og:site_name\" content=\"Bistro Badia\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/bistrobadia\" \/>\n<meta property=\"article:published_time\" content=\"2024-10-10T11:08:10+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-01-13T14:23:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-1-3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1500\" \/>\n\t<meta property=\"og:image:height\" content=\"844\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Rafik Halabi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Rafik Halabi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cuisson-des-pois-chiches\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cuisson-des-pois-chiches\\\/\"},\"author\":{\"name\":\"Rafik Halabi\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/#\\\/schema\\\/person\\\/fa7e5cf95714a3582b7a4e1bc990e0ad\"},\"headline\":\"Cuisson des pois chiches : bien les tremper et les pr\u00e9parer\",\"datePublished\":\"2024-10-10T11:08:10+00:00\",\"dateModified\":\"2025-01-13T14:23:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cuisson-des-pois-chiches\\\/\"},\"wordCount\":533,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cuisson-des-pois-chiches\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/bistrobadia.de\\\/wp-content\\\/uploads\\\/2024\\\/10\\\/kichererbsen-kochen-1-3.jpg\",\"articleSection\":[\"Magazine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cuisson-des-pois-chiches\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cuisson-des-pois-chiches\\\/\",\"url\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cuisson-des-pois-chiches\\\/\",\"name\":\"Cuisson des pois chiches : bien les tremper et les pr\u00e9parer | Bistro Badia\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cuisson-des-pois-chiches\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cuisson-des-pois-chiches\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/bistrobadia.de\\\/wp-content\\\/uploads\\\/2024\\\/10\\\/kichererbsen-kochen-1-3.jpg\",\"datePublished\":\"2024-10-10T11:08:10+00:00\",\"dateModified\":\"2025-01-13T14:23:52+00:00\",\"description\":\"Cuisson des pois chiches est tr\u00e8s simple. Vous d\u00e9couvrirez ici de pr\u00e9cieux conseils et astuces. Nous vous montrons comment faire correctement.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cuisson-des-pois-chiches\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cuisson-des-pois-chiches\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cuisson-des-pois-chiches\\\/#primaryimage\",\"url\":\"https:\\\/\\\/bistrobadia.de\\\/wp-content\\\/uploads\\\/2024\\\/10\\\/kichererbsen-kochen-1-3.jpg\",\"contentUrl\":\"https:\\\/\\\/bistrobadia.de\\\/wp-content\\\/uploads\\\/2024\\\/10\\\/kichererbsen-kochen-1-3.jpg\",\"width\":1500,\"height\":844,\"caption\":\"Les pois chiches sont cuits dans une casserole.\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cuisson-des-pois-chiches\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Magazine\",\"item\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/cat\u00e9gorie\\\/magazine\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Cuisson des pois chiches : bien les tremper et les pr\u00e9parer\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/\",\"name\":\"Bistro Badia\",\"description\":\"Rezepte aus dem Libanon und der Levante\",\"publisher\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/#organization\",\"name\":\"Bistro Badia\",\"url\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/bistrobadia.de\\\/wp-content\\\/uploads\\\/2016\\\/06\\\/kleines-logo-gr\u00fcn.jpg\",\"contentUrl\":\"https:\\\/\\\/bistrobadia.de\\\/wp-content\\\/uploads\\\/2016\\\/06\\\/kleines-logo-gr\u00fcn.jpg\",\"width\":2048,\"height\":1448,\"caption\":\"Bistro Badia\"},\"image\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/bistrobadia\",\"https:\\\/\\\/www.instagram.com\\\/bistrobadia.de\\\/\",\"https:\\\/\\\/www.pinterest.de\\\/bistrobadia\\\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/#\\\/schema\\\/person\\\/fa7e5cf95714a3582b7a4e1bc990e0ad\",\"name\":\"Rafik Halabi\",\"description\":\"Hey! Willkommen auf Bistro Badia! Ich bin Rafik und ich freue mich sehr, dass Du hier bist.\",\"url\":\"https:\\\/\\\/bistrobadia.de\\\/fr\\\/author\\\/rafik\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Cuisson des pois chiches : bien les tremper et les pr\u00e9parer | Bistro Badia","description":"Cuisson des pois chiches est tr\u00e8s simple. Vous d\u00e9couvrirez ici de pr\u00e9cieux conseils et astuces. Nous vous montrons comment faire correctement.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/","og_locale":"fr_FR","og_type":"article","og_title":"Cuisson des pois chiches : bien les tremper et les pr\u00e9parer","og_description":"Cuisson des pois chiches est tr\u00e8s simple. Vous d\u00e9couvrirez ici de pr\u00e9cieux conseils et astuces. Nous vous montrons comment faire correctement.","og_url":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/","og_site_name":"Bistro Badia","article_publisher":"https:\/\/www.facebook.com\/bistrobadia","article_published_time":"2024-10-10T11:08:10+00:00","article_modified_time":"2025-01-13T14:23:52+00:00","og_image":[{"width":1500,"height":844,"url":"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-1-3.jpg","type":"image\/jpeg"}],"author":"Rafik Halabi","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Rafik Halabi","Dur\u00e9e de lecture estim\u00e9e":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/#article","isPartOf":{"@id":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/"},"author":{"name":"Rafik Halabi","@id":"https:\/\/bistrobadia.de\/fr\/#\/schema\/person\/fa7e5cf95714a3582b7a4e1bc990e0ad"},"headline":"Cuisson des pois chiches : bien les tremper et les pr\u00e9parer","datePublished":"2024-10-10T11:08:10+00:00","dateModified":"2025-01-13T14:23:52+00:00","mainEntityOfPage":{"@id":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/"},"wordCount":533,"commentCount":0,"publisher":{"@id":"https:\/\/bistrobadia.de\/fr\/#organization"},"image":{"@id":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/#primaryimage"},"thumbnailUrl":"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-1-3.jpg","articleSection":["Magazine"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/","url":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/","name":"Cuisson des pois chiches : bien les tremper et les pr\u00e9parer | Bistro Badia","isPartOf":{"@id":"https:\/\/bistrobadia.de\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/#primaryimage"},"image":{"@id":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/#primaryimage"},"thumbnailUrl":"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-1-3.jpg","datePublished":"2024-10-10T11:08:10+00:00","dateModified":"2025-01-13T14:23:52+00:00","description":"Cuisson des pois chiches est tr\u00e8s simple. Vous d\u00e9couvrirez ici de pr\u00e9cieux conseils et astuces. Nous vous montrons comment faire correctement.","breadcrumb":{"@id":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/#primaryimage","url":"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-1-3.jpg","contentUrl":"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-1-3.jpg","width":1500,"height":844,"caption":"Les pois chiches sont cuits dans une casserole."},{"@type":"BreadcrumbList","@id":"https:\/\/bistrobadia.de\/fr\/cuisson-des-pois-chiches\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/bistrobadia.de\/fr\/"},{"@type":"ListItem","position":2,"name":"Magazine","item":"https:\/\/bistrobadia.de\/fr\/cat\u00e9gorie\/magazine\/"},{"@type":"ListItem","position":3,"name":"Cuisson des pois chiches : bien les tremper et les pr\u00e9parer"}]},{"@type":"WebSite","@id":"https:\/\/bistrobadia.de\/fr\/#website","url":"https:\/\/bistrobadia.de\/fr\/","name":"Bistro Badia","description":"Rezepte aus dem Libanon und der Levante","publisher":{"@id":"https:\/\/bistrobadia.de\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/bistrobadia.de\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/bistrobadia.de\/fr\/#organization","name":"Bistro Badia","url":"https:\/\/bistrobadia.de\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/bistrobadia.de\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/bistrobadia.de\/wp-content\/uploads\/2016\/06\/kleines-logo-gr\u00fcn.jpg","contentUrl":"https:\/\/bistrobadia.de\/wp-content\/uploads\/2016\/06\/kleines-logo-gr\u00fcn.jpg","width":2048,"height":1448,"caption":"Bistro Badia"},"image":{"@id":"https:\/\/bistrobadia.de\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/bistrobadia","https:\/\/www.instagram.com\/bistrobadia.de\/","https:\/\/www.pinterest.de\/bistrobadia\/"]},{"@type":"Person","@id":"https:\/\/bistrobadia.de\/fr\/#\/schema\/person\/fa7e5cf95714a3582b7a4e1bc990e0ad","name":"Rafik Halabi","description":"Hey! Willkommen auf Bistro Badia! Ich bin Rafik und ich freue mich sehr, dass Du hier bist.","url":"https:\/\/bistrobadia.de\/fr\/author\/rafik\/"}]}},"taxonomy_info":{"category":[{"value":4514,"label":"Magazine"}]},"featured_image_src_large":["https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-1-3-1024x576.jpg",1024,576,true],"author_info":{"display_name":"Rafik Halabi","author_link":"https:\/\/bistrobadia.de\/fr\/author\/rafik\/"},"comment_info":0,"category_info":[{"term_id":4514,"name":"Magazine","slug":"magazine","term_group":0,"term_taxonomy_id":4514,"taxonomy":"category","description":"Dans le magazine, tu trouveras des articles int\u00e9ressants sur la cuisine du Levant. Petit \u00e0 petit, il se remplit de guides, de conseils et d'astuces. Et si quelque chose t'int\u00e9resse qui n'a pas encore \u00e9t\u00e9 immortalis\u00e9 ici, n'h\u00e9site pas \u00e0 m'envoyer un e-mail.","parent":0,"count":31,"filter":"raw","term_order":"11","cat_ID":4514,"category_count":31,"category_description":"Dans le magazine, tu trouveras des articles int\u00e9ressants sur la cuisine du Levant. Petit \u00e0 petit, il se remplit de guides, de conseils et d'astuces. Et si quelque chose t'int\u00e9resse qui n'a pas encore \u00e9t\u00e9 immortalis\u00e9 ici, n'h\u00e9site pas \u00e0 m'envoyer un e-mail.","cat_name":"Magazine","category_nicename":"magazine","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/bistrobadia.de\/fr\/wp-json\/wp\/v2\/posts\/39010","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bistrobadia.de\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bistrobadia.de\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bistrobadia.de\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bistrobadia.de\/fr\/wp-json\/wp\/v2\/comments?post=39010"}],"version-history":[{"count":4,"href":"https:\/\/bistrobadia.de\/fr\/wp-json\/wp\/v2\/posts\/39010\/revisions"}],"predecessor-version":[{"id":44454,"href":"https:\/\/bistrobadia.de\/fr\/wp-json\/wp\/v2\/posts\/39010\/revisions\/44454"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bistrobadia.de\/fr\/wp-json\/wp\/v2\/media\/38997"}],"wp:attachment":[{"href":"https:\/\/bistrobadia.de\/fr\/wp-json\/wp\/v2\/media?parent=39010"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bistrobadia.de\/fr\/wp-json\/wp\/v2\/categories?post=39010"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bistrobadia.de\/fr\/wp-json\/wp\/v2\/tags?post=39010"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}