- bag of Garbanzo Beans (Chickpeas)
- Spring Water
- Sea Salt
Aquafaba is the leftover liquid from cooking chickpeas, and is commonly used as a egg replacement in certain recipes:
- 3 tbsp. aquafaba = 1 egg
- 2 tbsp. aquafaba = 1 egg white
Aquafaba can also be made into Alkaline Whipped Cream!
- Add chickpeas and salt to a large pot, cover with spring water, and bring to a rolling boil.
- Remove pot from heat, cover with a lid and allow to sit for 30-45 minutes.
- Strain water off of chickpeas and place back into pot. Pour out the strained off water.
- Add 6 cups of spring water to pot, and boil on a medium heat for 1 hour and 30 minutes, or until tender.
- Strain chickpeas, take the strained water (which is the aquafaba) and store it in a glass jar, and let it set in the refrigerator until cool.
- Once cool, the aquafaba should have a certain “thickness” to it and is now ready to use. If aquafaba has too much water, boil for another 10-15 minutes.