Chickpeas, or garbanzo beans, are one of the most popular and versatile legumes around. They’re a staple in everything from healthy salads to hearty stews, and, of course, the main ingredient in hummus. Because of their versatility, canned chickpeas are an essential pantry item and an excellent emergency food to keep on hand.
However, you might not be using them to their full potential. The next time you open a can of chickpeas, pause before pouring off the liquid and rinsing the beans. That thick, starchy brine, known as aquafaba, is a useful ingredient in its own right. While vegans have long used aquafaba as a reliable egg substitute for baking, you don’t need to follow a plant-based diet to benefit from it. It comes “free” with your can of chickpeas, after all, and can help you offset the cost of eggs. So, why not use it in your next baking project?
A Quick Aquafaba Primer
Why is this liquid so useful? Its thick consistency comes from the starches and soluble fibers released by the chickpeas during the cooking and canning process. Those dissolved starches make aquafaba a useful binder in dishes such as meatloaf or hamburgers, where you would otherwise use an egg. However, aquafaba has a couple of key advantages over other egg substitutes like ground flaxseed: It has a neutral flavor, and it can be whipped into a light, fluffy foam, just like egg whites.
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Here are a few ideas on how to use aquafaba at home, whether you’re dabbling in veganism or just a frugal and adventurous cook:
• Make eggless meringue, either for meringue cookies or to top a pie, without having to discard a bunch of yolks.
• Bake light and fluffy cakes without eggs.
• Use aquafaba as a light thickener in soups.
• Swap aquafaba for beaten egg whites in foamy cocktails and other beverages (and avoid the potential salmonella risk).
• Fold whipped aquafaba into anything from muffins to pancakes and waffles to make them lighter and fluffier.
If you aren’t careful, you’ll find yourself needing new recipes to use up the chickpeas left over from your aquafaba. It’s a good problem to have, though; chickpeas are a healthy, filling way to add protein and fiber to your diet.
