How to use chickpea cooking water?

“Aquafaba”. It’s the pretty name (concatenation of Latin words aquawater and faba, beans), chosen to designate the viscous water in which legumes such as chickpeas have been cooked. In French, we use the more literal term “chickpea juice” to designate this substance. Gluten-free, rich in protein and anti-waste, this popular ingredient in vegan and vegetarian cooking can replace egg whites in many recipes.

Aquafaba in the kitchen

Canned or homemade, chickpea cooking water is a valuable resource in the kitchen. Aquafaba indeed offers a practical and versatile alternative for vegan and allergen-free recipes. Beaten until stiff, it replaces egg whites in meringues, macaroons or even mousses. Thanks to its composition rich in proteins and starch, aquafaba can serve as a binder and emulsifier in pastry recipes, but also in salad dressings and sauces, notably mayonnaise. Aquafaba also adds a light and airy texture to baked goods, crepes and pancakes, for a soft and light result.

The benefits of aquafaba

Too often considered a culinary waste, aquafaba is actually as rich as the chickpeas themselves. Some of the nutrients are in fact found in the cooking water, which makes it a particularly interesting source of nutrients: vitamin B, folate, iron, phosphorus and healthy fats such as linoleic acid and oleic acid. A beneficial addition to the kitchen offering undeniable nutritional benefits.

Conservation of aquafaba

Aquafaba can usually be stored in the refrigerator for about 3 to 5 days. It is best to use it within this time frame to ensure freshness and quality. If you don’t plan to use the aquafaba within a few days of making it, you can freeze it. This will allow you to keep it for several months. However, be sure to label the container with the freezing date to track its shelf life.

Chickpea cooking water, or aquafaba, is an extremely versatile ingredient that should not be overlooked in cooking. From desserts to main courses, baked goods and sauces, aquafaba has it all.

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