Cook the Chickpeas

• Wash and soak 1 cup of dry Chickpeas overnight. Discard the water
• Add the chickpeas to a pot or a pressure cooker
• Cover completely with water (around 4-5 cups)
• If cooking in a pan/cooking pot: Bring the pot of water and chickpeas to a boil, reduce the heat, lid slightly ajar, cook on simmer for 25-30 minutes or until chickpeas are soft
• If cooking in a pressure cooker: Lid on, whistle on, cook for 10-12 whistles. Let the pressure release and test if chickpeas are cooked
• Once the chickpeas are cooked, drain and reserve the liquid in a bowl
• Use the cooked chickpeas in any recipes you want or store in the refrigerator. Use within a week

Making Aquafaba

• Add the liquid to a cooking pot
• Bring it to a boil and simmer it for 5-8 minutes or until the mixture reduces by 1/4th
• Let the aquafaba liquid cool completely
• Store the liquid in a mason or glass jar in the refrigerator for up to 7 days

Whipping the Aquafaba

• Add 1/2 cup of cold aquafaba liquid into a clean bowl (use a large bowl as whipping will increase volume)
• Add 1/8 to 1/4 tsp Cream of Tartar
• Whip by an electric mixer to your desired thickness.
• It would take anywhere between 8-20 minutes, depending on how thick you want your aquafaba to be. Patience is key!

Uses of the Aquafaba – Meringues, pavlova, macarons, mousse, cakes, ice-cream & more