Eco Tip: How to reuse the leftover liquid from cooked chickpeas

Chickpeas are a great addition to your pantry, and your diet! When cooking with canned chickpeas, most recipes call for the liquid to be drained. But rather than discarding this liquid, there are a plethora of uses for this surprisingly versatile ingredient, known as Aquafaba!

Aquafaba is the viscous water in which legumes (such as chickpeas) have been cooked. Its composition of carbohydrates, proteins, and other soluble plant solids (which essentially migrate from the seeds to the water during cooking) give it a wide spectrum of emulsifying, foaming, binding, gelatinising and thickening properties. 

So how is it used? Let's find out!

How to use it

To separate out your aquafaba, when draining a can of chickpeas, reserve the liquid using either a strainer or colander.

Aquafaba is an excellent replacement for eggs and egg white, and is especially suitable for use by people who avoid eggs, such as vegans. It can be whipped into stiff peaks and made into things like meringues, macarons, nougat, and marshmallows. Our personal savoury favourite, is vegan mayo.

How to whip it!

Whipping aquafaba can take a little practice, and a little patience. We highly recommend using a hand or stand mixer for whipping your aquafaba. Whipping can generally take up to 6 minutes to get to those beautiful semi-firm peaks.


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