Aquafaba, is one of the main vegan substitutes for eggs. This magical water from cooked legumes that we always throw away is actually an ally of vegan substitutions. With it you can replace eggs and egg whites in recipes you can't even imagine.
Aquafaba is the leftover water after cooking any legume, but the most used in vegan recipes are those made from chickpeas or white beans. Since the others can bring an unwanted flavor or color to the recipes. In today's post, I'm going to teach you how to make aquafaba from dried chickpeas.
The easiest way to get aquafaba is to buy cans of boiled, unsalted chickpeas at the supermarket. In them, the aquafaba comes ready to be used most of the time. But if I'm using a brand for the first time, just in case, I like to remove the chickpeas, put the aquafaba in a pan and cook it over medium heat until the volume is reduced to 60% to make sure it is concentrated enough. So I put it in the fridge and when it cools it's ready to be used.
But if you don't want to buy cans, but use the chickpea water you made at home, there's also a way, and that's exactly what I'm going to teach you here in this post.
INGREDIENTS:
- 1 cup of dried chickpeas
- Water for soaking
- 3 cups of water to cook the chickpeas
COOKING METHOD:
1. Pick the chickpeas to get rid of any pebbles or bad chickpeas.
2. After that, wash them, put them in a bowl, cover with water and let them soak for at least 8 hours. If you leave it for longer, remember to change the water every 8 hours and leave it for a maximum of 48 hours.
3. After the chickpeas are soaked, you will notice that they have expanded. Drain the soaking water and wash the chickpeas.
4. Place the chickpeas and the cooking water in a saucepan, pressure cooker, or regular pot. There is no need to add salt, baking soda, or anything else. All you need in the pot is the soaked chickpeas and 3 cups of water.
5. Turn on high heat until the water starts to boil, then lower the heat and cook until the chickpeas are tender.
6. Turn off the heat and wait for it to cool. Then remove the chickpeas, they can be used in other recipes, and store the aquafaba in a covered container in the fridge for up to 1 week.
Hope you like this recipe! I will bring many other recipes here on the blog that will need aquafaba, so I believe this post will be very useful.
Until the next post! Bye!
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