Ingredients

The following ingredients have 1 Servings
  • 1 cup dried chickpeas
  • 4 cups water (plus more for overnight soaking)

Instruction

  • Pre-soak the beans: Soak 1 cup of dried chickpeas (garbanzo beans) in water overnight. Make sure there is enough water to completely cover higher than the beans as they expand as they soak. Drain the water the next morning.
  • Add the pre-soaked beans to a large pot on the stove with 4 cups of water. Bring the pot to a boil and turn down the heat to a simmer. Cook, covered, for 1 1/2 to 3 hours until the beans are tender. Do not add any spices or salt as that alters the flavor and cooking time.
  • Turn off the heat and let the beans set to cool and the water to thicken and become starchy - into aquafaba! Once cooled, using a strainer, separate the beans and liquid. Save the beans for another meal.
  • Depending on the recipe, you may want the liquid to be more potent and bind better. In that case, return the liquid to the pot and simmer 30-45 minutes to reduce the liquid and thicken the bean water. Turn the heat off to cool and store. Use the liquid for all your vegan recipes that call for eggs or egg whites. Please note that reducing the liquid intensifies the flavor which is better for baking and binding recipes.