additional chickpea can liquid or cooking liquid

OtherYear-round, as both dried chickpeas and canned chickpeas are widely available throughout the year.

Rich in plant-based proteins, starches, and soluble fiber; contains minerals such as iron and manganese leached from the chickpea during cooking. Low in fat and calories relative to egg products.

About

Chickpea cooking liquid, commonly known as aquafaba (from the Latin "aqua" meaning water and "faba" meaning bean), is the starchy liquid that remains after chickpeas have been simmered or pressure-cooked. This byproduct was traditionally discarded but has gained prominence in modern cooking due to its remarkable emulsifying properties. The liquid contains starches, proteins, and soluble carbohydrates leached from the chickpea during cooking, creating a composition that mimics the binding and foaming characteristics of egg whites. Both canned chickpea liquid and freshly cooked chickpea cooking liquid can be utilized, though the former requires no preparation time.

Culinary Uses

Aquafaba functions as a vegan egg substitute and emulsifier in both sweet and savory applications. It is whipped to stiff peaks for meringues, mousses, and light cakes; whisked into creamy sauces, mayonnaise, and aioli; and incorporated into baked goods and custards as a binder. The liquid also enriches soups, curries, and stews, adding body and nutritional value. Its neutral flavor and ability to stabilize foams make it invaluable in vegan and allergen-free cooking, where eggs cannot be used.

Forms & Preparations

  • Canned liquid — Liquid drained directly from commercially canned chickpeas; requires no cooking and is immediately ready for use.
  • Fresh cooking liquid — Liquid reserved from boiling or pressure-cooking dried chickpeas; typically richer in starches when from freshly cooked chickpeas.
  • Whipped/beaten — Aquafaba whisked until stiff peaks form, used as an egg white substitute in meringues, mousses, and light baked goods.
  • Reduced — Cooking liquid simmered to concentrate starches and proteins, creating a thicker consistency for binding and enriching sauces.
  • Frozen — Aquafaba stored in ice cube trays or freezer containers for long-term preservation; thaws and whips as effectively as fresh liquid.

Substitutes

  • Unknown — Use 3 tablespoons aquafaba as a substitute for 1 egg white in most applications; aquafaba whips similarly but may require slightly longer beating time.
  • Unknown — For thickening soups and stews, use equal parts cornstarch mixed with water as a substitute; less flavorful but achieves similar consistency.
  • Unknown — Substitute directly for cooking liquid in soups and braises; lacks the emulsifying properties but provides liquid and flavor.
  • Unknown — For whipping into foams or meringues, use unsweetened soy or oat milk as an alternative, though aquafaba whips more stably.