If you are among the people who still dredge chickpeas and bake them later, you know that at the end of this cooking, the liquid resulting from the union of the legume with the water is left over. A liquid very similar to what we find, too, inside the cans of chickpeas.
Throw away this liquid? Know the reader who is wasting a food of consistency very similar to those of egg white. It is denominated Aquafaba (aqua, of water and fabaceae – family of leguminous plants) and with emulsifying and thickening qualities.
THE Aquafaba, a combination of starches and legume proteins does not only result from chickpea, it can be produced from white beans or the congénere butter, peas, among others.
A vegetarian alternative that can be used as egg substitute in sweet and salty recipes, namely in ice cream, mousses, sighs, mayonnaise, omelettes, but may also be applied in cakes, macarons, muffins, among other uses that require delicate and volume preparations.
The liquid, of yellow tonality, is one with magnificent white tonality and texture of clear in castle.
Rather, we must know how to aquafaba with the right consistency. There are no strict rules, but we would say that three tablespoons of aquafaba will correspond to the white of an egg.
You will only need to make a cup of aquafaba a cup of dry chickpeas and three cups of water. The first step is as simple as basking in water, without any seasoning, and for six to eight hours, the chickpeas (cover it by estimating four fingers of water above the legume's limit level).
You can soak the legume overnight, for example, but consider having to change the water to the chickpea twice.
After the time for soaking, cook the chickpeas in the pressure cooker. Drain it and add three cups of cold water (do not use the water in which you had the grain of sauce). Bring to a boil until the pressure rises, and when the pan starts to expel steam, cook for 15 to 20 minutes.