Chickpea water, also known as aquafaba, is the starchy liquid left over after cooking chickpeas or draining canned chickpeas. It's a slightly viscous, off-white liquid with a subtle beany flavor, though the flavor is often undetectable in finished recipes. This versatile liquid has gained popularity as a vegan egg replacement due to its unique protein and starch composition, enabling it to mimic the properties of egg whites in many applications. Aquafaba is an amazing ingredient which opens door to many vegan recipes.
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Chickpea water (aquafaba) is best stored in an airtight container in the refrigerator. It will typically last for up to 5-7 days when refrigerated. You can also freeze aquafaba in ice cube trays for longer storage. Once frozen, transfer the cubes to a freezer bag. Thaw in the refrigerator before using. Note that freezing and thawing may slightly alter the texture, but the functional properties for whipping or binding remain largely intact. Always check for any off-odors before using to ensure it hasn't spoiled.
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