My first attempt at making a chickpea curry was a disaster. At the end of the evening, my aunt gently reminded me to pre-soak the beans before cooking them. Ever since that rock-hard-chickpea incident, I’ve resorted to using canned cooked chickpeas, and generating a lot of discarded liquid in the process. Until now. Aquafaba, the residual liquor from cooking chickpeas, works perfectly as an egg substitute – a boon to those with an egg allergy or a vegan with a sweet tooth.
Aquafaba, from the Latin aqua (water) and faba (bean), is a more attractive name to give the liquid from a legume. This viscous amber-colored liquid is rich in starch and protein plant material that is drawn out from the legume during cooking. Aquafaba whisks into a binding agent for use in cakes or froths up as foam in drinks. Its neutral flavor doesn’t compete with other ingredients when substituted for eggs in mayonnaise or meringue. Goose Wohlt, an American software engineer, is widely recognized as the person responsible for both the name and making the first stable vegan meringue in 2015.
Aquafaba can be made from canned chickpeas. However, using dried chickpeas eliminates the added salt and preservatives found in the canned version.
Dried chickpeas – 2 cups
Salt – 1 tsp
- Wash the dried chickpeas with several changes of fresh water.
- Drain in a colander.
- In a fresh bowl, add the chickpeas, 6 cups of water, and salt. Leave it to soak overnight or for about 13-15 hours.
- Pour the contents of the bowl into a cooking pan.
- Boil the chickpeas for 1¼ – 1½ hours. Check the chickpeas halfway into cooking time for the frothy scum that rises to the top. Using a spoon and in one continuous motion, scoop out as much of the froth as possible.
- Chickpeas are ready when they have no crunch but are firm to the touch.
- Strain the chickpeas, reserving both the chickpeas and golden-colored liquid or aquafaba.
One of my new favorite drinks is the Peruvian Pisco Sour – but the cocktail was hard to make for a large holiday party. It would have been a challenge to separate so many eggs and keep the egg whites at an optimal temperature. Substituting aquafaba for egg whites addresses these concerns, and is suitable to serve both vegans and worriers (regarding raw eggs) alike. Cheers!
Pisco – 3 oz
Aquafaba – 2 tbsp
Simple syrup – 2 ½ -3 tbsp (depending on taste)
Lime juice – 4 tbsp
Crushed ice – ¾ – 1 tbsp
Angostura Bitters – 2-3 drops (optional)
- Pour all the ingredients into a cocktail shaker.
- Add the crushed ice. Shake vigorously.
- Pour in thirds (to create as much foam as possible) into a short glass. Serve immediately.
Note: Use the cooked chickpeas to make a simple Italian appetizer with garlic and chili powder, chickpea curry, or process into a smooth hummus.