Aquafaba is the liquid leftover from boiling chickpeas. Whether you drain a can of store-bought chickpeas, or boil your own, be sure never to dispose of this liquid gold! Aquafaba is a magical ingredient and the best egg replacer we’ve come across. This recipe explains how to boil your own chickpeas for homemade aquafaba. Adjust quantities as needed, aquafaba will last for 1 week in the fridge and even longer in the freezer. We suggest filling ice cube trays and defrosting as needed!

1 Cup Aquafaba


  • 2 Cups Dried Chickpeas


  1. Put chickpeas in a bowl large enough to allow for the chickpeas to triple in size.

  2. Fill with enough water to cover the chickpeas with room for expansion.

  3. Soak overnight (for at least 8 hours).

  4. Drain the water and rinse the chickpeas.

  5. Transfer to a saucepan and cover with water.

  6. Bring to a boil over medium heat.

  7. Reduce to a simmer and continue to cook for 2 hours letting the lid sit ajar to let some steam out in the process.

  8. Use a sieve to strain the aquafaba into a jar.

  9. Here are some tasty recipes for your leftover chickpeas.

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