Chickpeas are a staple in a vegan’s kitchen cupboard. They’re versatile, packed with protein, high in fibre and enable us to produce a multitude of plant-based dishes full of nutrients and flavour. From falafel, to houmous, burgers and curry- the Middle Eastern legume’s uses are endless and delicious.
But following a few of the latest cookbook launches and many food bloggers sharing dishes featuring an unknown white and whippy foam, it’s no longer the bean part of the chickpea that is getting the vegan society inspired in the kitchen. May we introduce you to ‘Aquafaba’, pronounced (Ak-wah-far-ba).
With an appearance similar to extra thick cream, Aquafaba is made from whipping up chickpea’s brine (aka the unappetising chickpea juice you usually dispose of down the drain) and has been making its way on to many vegan and wellness menus.
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