Plant-based🌿Chef

Alkaline 🧈 Butter Ingredients👨🏾‍🍳👍🏾 3/4 cup Coconut oil 3/4 cup Grape seed oil 1/4 cup Spring water 1 tsp Sea moss gel (optional) 1/2 tsp Sea salt Instructions👨🏾‍🍳👍🏾 Combine coconut oil, grape seed oil, spring water, sea salt, and sea moss gel (if using). Blend using a stick mixer or blender until smooth. The mixture will solidify and can be stored in an airtight container. Refrigerate to solidify.  👨🏾‍🍳𝔽𝕆↳↳𝕆𝕎 ⓸ 𝕋𝕚𝕡𝕤, ℚ&𝔸, ℝ𝕖𝕔𝕚𝕡𝕖𝕤, & 𝕀𝕟𝕗𝕠.👨🏾‍🌾 𝓓𝓮́ 𝓛𝓲𝓬𝓲𝓸𝓾𝓼꧂ |ᵀʰᵉ ᴴᵉᵃˡⁱⁿᵍ ᴶᵒᵘʳⁿᵉʸ|        🎨🥄Culinaryologist 𝓔𝓻𝓲𝓬 𝓣𝓮𝔃𝓲𝓷𝓸 📍Baytown, Texas Certified Chef

To make chickpea pasta, also known as "Pasta e Ceci"👨🏾‍🍳👍🏾 Chickpeas (dried or canned) Pasta (preferably a small shape like ditalini) Aromatics like garlic, onion, rosemary, and tomato paste Olive oil and seasoning (salt, pepper, red pepper flakes)  Here's how to prepare the dish:  Prepare the Chickpeas👨🏾‍🍳👍🏾 If using dried chickpeas, soak them overnight in salted water. Cook the dried chickpeas in a pot with water, onion, garlic, and rosemary until very tender (about 2 hours). You can speed this up by using a pressure cooker. If using canned chickpeas, drain and rinse them, reserving some of the liquid. Create the Base Sauce👨🏾‍🍳👍🏾 Heat olive oil in a pot and sauté garlic and rosemary. Add tomato paste and cook until fragrant. Incorporate the chickpeas👨🏾‍🍳👍🏾 For cooked dried chickpeas: Stir in 1 cup of chickpeas and some cooking liquid, mashing them against the pot to break them down. For canned chickpeas: Remove the pot from the heat and use an immersion blender (or transfer to a regular blender) to blend 1 cup of chickpeas with stock or chickpea liquid until smooth. Add the remaining chickpeas and liquid (chickpea cooking liquid, stock, or water) to the pot. Cook the Pasta👨🏾‍🍳👍🏾 Bring the chickpea mixture to a boil. Add the pasta and cook until it's just shy of al dente, stirring frequently. The liquid should reduce to a sauce-like consistency.  Chef Tips for Success👨🏾‍🍳👍🏾  Reserve some pasta cooking water to adjust the sauce consistency if needed. For extra flavor and texture, sauté the chickpeas separately until golden brown and crispy before adding them to the sauce. You can make the sauce ahead of time and refrigerate it for up to 5 days. 👨🏾‍🍳𝔽𝕆↳↳𝕆𝕎 ⓸ 𝕋𝕚𝕡𝕤, ℚ&𝔸, ℝ𝕖𝕔𝕚𝕡𝕖𝕤, & 𝕀𝕟𝕗𝕠.👨🏾‍🌾 𝓓𝓮́ 𝓛𝓲𝓬𝓲𝓸𝓾𝓼꧂ |ᵀʰᵉ ᴴᵉᵃˡⁱⁿᵍ ᴶᵒᵘʳⁿᵉʸ|   🎨🥄Culinaryologist 𝓔𝓻𝓲𝓬 𝓣𝓮𝔃𝓲𝓷𝓸 📍Baytown, Texas Certified Chef