Njengayo yonke imidumba, kubalulekile ukuthi amantshontsho zifakwe emanzini okwesikhashana ukuze zibafakele amanzi, zithambise futhi zipheke ukupheka kwazo. Ukufeza lokhu, ama-chickpeas aqale agezwe, abese efakwa esitsheni esiwamboza ngokuphelele ngamanzi. Amaphuphu kufanele afakwe amahora angu-12. Kungcono ukushiya amanzi ubusuku bonke, ngosuku olwandulela olwe- ukupheka.
Ngemuva kwalesi sikhathi, amanzi ayathululwa futhi ama-chickpeas ahlanzwa ngamanzi abandayo. Manje bakulungele ukuba kuphekiwe.
Isikhathi sokupheka se- amantshontsho Epanini elingokwesiko liyahlukahluka kuye ngezici eziningana, ezifana nenani lemifino okufanele ilungiswe nokuthi ngabe lezi zakamuva zihambisana nezinye izithako ezifana nenyama noma i-chorizo. Isikhathi esimaphakathi sokupheka samagremu angama-250 ama-chickpeas cishe amahora amabili.
Noma lesi sikhathi sesidlulile, kubalulekile ukubheka i- ukuthungwa yemifino ngaphambi kokuyikhipha emlilweni. Ngale ndlela, kuqinisekisiwe ukuthi ziphekwe ngokuphelele.
Impela iyalungiselela imifino kumpheki wokucindezela kuyindlela engcono yokupheka. Lolu hlobo lwepani luvumela ukudla ukuthi kuphekwe ngokushesha okukhulu. Isikhathi sokupheka samantshontsho kumpheki wokucindezela siyahluka phakathi kwemizuzu engama-20 nengama-30, isikhathi esihluka ngokuya nge ubuningi ama-chickpeas azophekwa nezithako ezihambisana nawo.