AQUAFABA

1. Soak dry chickpeas for about 8 hours.

2. Discard soaking water and rinse the chickpeas. Place them into a pot, which you have a
lid for and cover with 8 cups of water. Do not add any salt or baking soda

3. Cover the pot with a lid and bring to the boil. Skim the foam that has come to the top and
discard.

4. After the chickpeas come to boil, decrease the heat to low-medium and simmer the
chickpeas (with a lid on) until tender. (60-75 minutes.)

5. Turn the heat off and leave the chickpeas to cool down in its cooking water

6. Remove chickpeas from the cooking water with a slotted spoon. Make sure the spoon is
clean and has no grease residue on it as even trace amounts of grease inhibit aquafaba’s
foaming properties – this is especially important if you intend to whip your aquafaba into a
meringue.

7. Depending on the intended application of your aquafaba, you may want to reduce the
liquid a little to make it more potent. I find that this is especially necessary for when you
intent to use it as a binder, in vegan meatballs for example.
1. Please remember also that the more reduced the liquid the more intense chickpea
flavour will be so when you intent to use it for desserts,
1. Like meringues or chocolate mousse, you do not need to reduce as much
or at all.
2. To reduce aquafaba,- Set the heat to low-medium and reduce aquafaba (without a
lid) for about 30-45 minutes until some of the water evaporates and you are left
with thick yellow liquid.
8. Let the reduced liquid come to room temperature and then transfer to a clean container
and store in the fridge – once chilled aquafaba will turn gelatinous and resemble an egg
white.
1. If you are not in a rush to use your aquafaba, pop cooked chickpeas back into the
container with aquafaba and store them together overnight – this will make
aquafaba even more gelatinous. Store in an air-tight container for 3-4 days.