Aquafaba (chickpea water)

Description

Aquafaba is a clear, milky liquid obtained from cooking or the brine of chickpeas, with a slightly salty, neutral taste and a delicate, frothy consistency when whipped. It resembles the water from cooking legumes, and when whipped, it takes on a foam structure similar to egg whites. Nutritionally, it is low in fat and calories, containing soluble proteins, starch, and trace amounts of minerals; it is a practical, cholesterol-free alternative to eggs, making it a valuable ingredient in a plant-based diet, although it is worth monitoring the sodium content when using canned brine. Aquafaba works excellently as a leavening agent and emulsifier: for meringues, creams, mayonnaises, foams, mousses, and as a binding agent and egg substitute in baking or breading. Store in a tightly sealed container in the refrigerator for up to 4–5 days or freeze in portions (cubes) for 2–3 months; before use, it can be reduced over low heat to the desired thickness, and when using canned chickpeas, it is advisable to rinse them to reduce salt.