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
Put chickpeas in a bowl large enough to allow for the chickpeas to triple in size.
Fill with enough water to cover the chickpeas with room for expansion.
Soak overnight (for at least 8 hours).
Drain the water and rinse the chickpeas.
Transfer to a saucepan and cover with water.
Bring to a boil over medium heat.
Reduce to a simmer and continue to cook for 2 hours letting the lid sit ajar to let some steam out in the process.
Use a sieve to strain the aquafaba into a jar.
Here are some tasty recipes for your leftover chickpeas.