Have you ever wondered what to do with the leftover water when you soak or boil chickpeas? Many of us simply throw it away, considering it kitchen waste. However, what you might dismiss as a discardable liquid is known as
Aquafaba
or
Chickpea Water
, and it has emerged as a remarkable
vegan
alternative to egg whites, finding applications in making mayonnaise or meringue.
What is Aquafaba?
Aquafaba refers to the liquid obtained from cooking beans, especially chickpeas, or from canned beans. Chickpeas, or garbanzo beans, are particularly known for producing a starchy liquid, making
chickpea
water the most common form of aquafaba. Technically, aquafaba can be derived from cooking other legumes as well, but chickpeas have proven to yield the best and most versatile liquid.
The Discovery and Uses
The revelation of aquafaba's potential happened relatively recently, in 2015, when Goose Wohlt, a software engineer exploring egg-free meringues, stumbled upon the magic of bean water. While it initially garnered attention for its thickening, stabilizing, binding, and emulsifying properties, the applications of aquafaba are continuously evolving. It has become a go-to ingredient for replacing egg whites and whole eggs in various baked goods. From vegan buttercream to mayonnaise and extra creamy hummus, aquafaba's versatility in the culinary realm is expanding.
Health Benefits of Aquafaba
Egg whites, considered a nutritious choice, face a compelling alternative in aquafaba, especially beneficial for vegans and those with egg allergies. Derived from chickpeas, aquafaba inherits certain nutrients from its source. While protein and fiber don't undergo significant transfer, aquafaba retains trace amounts of crucial B vitamins, folate, iron, phosphorus, and healthy fats. This plant-based alternative not only addresses dietary restrictions but also introduces a range of nutrients, contributing to a healthier and more inclusive culinary experience.
How to Make Aquafaba
Creating aquafaba at home is a simple undertaking. By soaking chickpeas for 4-7 hours and then straining the liquid, you can easily produce your aquafaba. It's noteworthy that the water employed for both soaking and boiling chickpeas encompasses comparable nutritional value. This straightforward process not only ensures a versatile ingredient for culinary pursuits but also promotes sustainability by repurposing the often-discarded chickpea liquid, showcasing how simple steps can contribute to a more resourceful and mindful kitchen practice.
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Taste and Consistency
Initially, chickpea water may carry a bean-like smell when opened. However, when incorporated into recipes, this scent mellows down, leaving a more neutral taste. Results may vary if different types of beans are used or if the chickpeas are salted. Adjusting the texture is possible; if the liquid appears too watery, it can be reduced to a thicker consistency on the stovetop.
Substitute Eggs with Aquafaba
Switching eggs with aquafaba is a breeze. For instance, three tablespoons of chickpea water serve as a replacement for one large egg, while two tablespoons are sufficient for an egg white. Whipped aquafaba stored in the refrigerator maintains its quality for about a day. Meanwhile, the pure cooking water of legumes remains viable when refrigerated for approximately a week. For those looking to stock up, freezing aquafaba is a viable option, allowing it to be stored for up to six months.
