{"id":4636,"date":"2020-12-02T15:50:00","date_gmt":"2020-12-02T14:50:00","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/les-pois-chiches-dans-la-cuisine-une-tendance-croissante-dans-la-cuisine\/"},"modified":"2020-12-02T15:50:00","modified_gmt":"2020-12-02T14:50:00","slug":"les-pois-chiches-dans-la-cuisine-une-tendance-croissante-dans-la-cuisine","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/mode-de-vie\/les-pois-chiches-dans-la-cuisine-une-tendance-croissante-dans-la-cuisine\/","title":{"rendered":"Les pois chiches dans la cuisine : une tendance croissante dans la cuisine"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/li-vuoi-quei-ceci-un-trend-in-crescita-in-cucina-header.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p class=\"article-abstract\" style=\"text-align: center;\">Frais, bouillis, s\u00e9ch\u00e9s, r\u00f4tis, \u00e9coss\u00e9s et m\u00eame noirs. Il s&rsquo;agit du pois chiche, la l\u00e9gumineuse par excellence la plus connue et la plus r\u00e9pandue dans le monde. Un produit \u00ab pauvre \u00bb mais \u00e0 haute teneur en prot\u00e9ines, r\u00e9cemment red\u00e9couvert dans la cuisine comme mati\u00e8re premi\u00e8re pour r\u00e9interpr\u00e9ter les plats traditionnels locaux.  <\/p>\n<p>&nbsp;<\/p>\n<p>Le <a href=\"https:\/\/it.wikipedia.org\/wiki\/Cicer_arietinum\" target=\"_blank\">Cicer reticulatum<\/a>, commun\u00e9ment appel\u00e9 pois chiche, est une plante d\u00e9couverte \u00e0 l&rsquo;\u00e9tat sauvage dans l&rsquo;Antiquit\u00e9 par les Turcs, qui ont \u00e9t\u00e9 les premiers \u00e0 \u00ab\u00a0go\u00fbter\u00a0\u00bb cette \u00e9trange c\u00e9r\u00e9ale et \u00e0 d\u00e9couvrir ses grandes propri\u00e9t\u00e9s nutritionnelles. Sa culture s&rsquo;est r\u00e9pandue dans le monde antique, de l&rsquo;Empire romain \u00e0 la Gr\u00e8ce antique, et a \u00e9t\u00e9 utilis\u00e9e comme ingr\u00e9dient principal dans l&rsquo;alimentation des esclaves pour lutter contre la fatigue au travail. &nbsp;<br \/>Les <em><strong>kikus<\/strong><\/em>qui signifie \u00ab force \u00bb et \u00ab puissance \u00bb en grec, est aujourd&rsquo;hui la <strong>troisi\u00e8me l\u00e9gumineuse la plus importante au monde, apr\u00e8s le soja et les haricots<\/strong>. La derni\u00e8re enqu\u00eate Coldiretti confirme que, depuis 2015, la consommation de pois chiches dans le monde a augment\u00e9 d&rsquo;environ 10 % et, selon les donn\u00e9es rapport\u00e9es par FAOSTAT<em>(Food and Agriculture Organisation Corporate Statistical Database<\/em>), l&rsquo;Italie se classe au 17e rang avec une <strong>production de pois chiches de plus de 400 000 quintaux en 2019<\/strong>, ce qui en fait le deuxi\u00e8me \u00c9tat europ\u00e9en pour la culture du pois chiche apr\u00e8s l&rsquo;Espagne. &nbsp;<br \/>Bien que l&rsquo;Italie continue d&rsquo;acqu\u00e9rir cette l\u00e9gumineuse principalement \u00e0 l&rsquo;\u00e9tranger, notre agriculture locale propose diff\u00e9rents types de pois chiches dont la <strong>production a lieu principalement dans les r\u00e9gions centrales et m\u00e9ridionales<\/strong>. Les produits agroalimentaires traditionnels officiellement reconnus sont les suivants : le Cece d&rsquo;Abruzzo, le Ceci abbrustoliti et le Calia en Calabre, le Cece di Cicerale, le Cece di Valle Agricola, le Cece nero del Fortore, le Cece piccolo del Sannio en Campanie, le Cece del solco dritto di Valentano et le Ceci del Lazio, le Cece del Piemonte, le Cece di Nard\u00f2 et le Cece nero dans les Pouilles, le Cece siciliano et le Cece toscano. <\/p>\n<p><strong>Les pois chiches sont un aliment savoureux et polyvalent dans la cuisine<\/strong>, \u00e0 utiliser aussi bien en plat principal qu&rsquo;en accompagnement d&rsquo;autres plats. Il s&rsquo;agit d&rsquo;un <strong>aliment complet<\/strong>, riche en fibres, en min\u00e9raux, en prot\u00e9ines, en hydrates de carbone et en om\u00e9ga 3. Comme les autres l\u00e9gumineuses, elles ne contiennent pas de gluten, ce qui explique qu&rsquo;elles puissent \u00eatre consomm\u00e9es par les personnes souffrant de la maladie c\u0153liaque. Elles sont g\u00e9n\u00e9ralement les protagonistes de d\u00e9licieuses soupes traditionnelles ou de velout\u00e9s, mais elles sont aussi de plus en plus souvent utilis\u00e9es comme condiment pour les p\u00e2tes ou en association avec du poisson, ou pour pr\u00e9parer des plats en une seule fois, \u00e9ventuellement en association avec d&rsquo;autres types de l\u00e9gumineuses ou de c\u00e9r\u00e9ales. Peu de gens savent que l&rsquo;eau de cuisson, \u00e9galement appel\u00e9e <strong>aquafaba<\/strong>, est \u00e9galement utilis\u00e9e de nombreuses fa\u00e7ons, notamment dans la cuisine v\u00e9g\u00e9talienne pour remplacer les blancs d \u00ab \u0153ufs en neige. Les pois chiches sont \u00e9galement une excellente mati\u00e8re premi\u00e8re pour la fabrication de la <strong>farine de pois chiches<\/strong>, obtenue par s\u00e9chage de la l\u00e9gumineuse. Elle est utilis\u00e9e dans de nombreuses pr\u00e9parations traditionnelles typiques telles que la farinata ligure, une sorte de \u201ccr\u00eape\u201d tr\u00e8s peu profonde p\u00e9trie uniquement avec de la farine de pois chiche, de l&rsquo;eau, du <a href=\"https:\/\/www.my-personaltrainer.it\/sale.html\" target=\"_blank\">sel<\/a> et de l \u00bb<a href=\"https:\/\/www.my-personaltrainer.it\/olio-oliva.html\" target=\"_blank\">huile d&rsquo;olive<\/a>, ou encore la panella de Palerme ou la cecina de Pise.      &nbsp;<\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Frais, bouillis, s\u00e9ch\u00e9s, r\u00f4tis, \u00e9coss\u00e9s et m\u00eame noirs. Il s&rsquo;agit du pois chiche, la l\u00e9gumineuse par excellence la plus connue et la plus r\u00e9pandue dans le monde. Un produit \u00ab pauvre \u00bb mais \u00e0 haute teneur en prot\u00e9ines, r\u00e9cemment red\u00e9couvert dans la cuisine comme mati\u00e8re premi\u00e8re pour r\u00e9interpr\u00e9ter les plats traditionnels locaux.  <\/p>\n","protected":false},"author":1,"featured_media":2242,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[169],"tags":[],"class_list":["post-4636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mode-de-vie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Les pois chiches dans la cuisine : une tendance croissante dans la cuisine - Pizza Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzastories.le5stagioni.com\/fr\/mode-de-vie\/les-pois-chiches-dans-la-cuisine-une-tendance-croissante-dans-la-cuisine\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les pois chiches dans la cuisine : une tendance croissante dans la cuisine - Pizza Stories\" \/>\n<meta property=\"og:description\" content=\"Frais, bouillis, s\u00e9ch\u00e9s, r\u00f4tis, \u00e9coss\u00e9s et m\u00eame noirs. 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