Today I'm going to tell you about my method to make this magical liquid, the very famous and feared Aquafaba, in a homemade and infallible way, which in recent years has transformed vegan pastry, taking it to highly professional levels comparable to its non-vegan counterpart, for its ability to be whipped to make meringue.
The night before, let the chickpeas soak for 6-8 hours or overnight, you can also do it first thing in the morning and cook them in the afternoon. It all depends on your schedules.
Rinse the soaked chickpeas, measure the amount in cups and add them to the pot, doubling the volume in water (e.g., 1 cup of chickpeas / 2 cups of water) in case of using salt, use just a little bit as it can be noticed in sweets preparations, and some people don't like that. You can salt the chickpeas later in the preparations.
If you use a pressure cooker, once the vent starts releasing steam, in 12 minutes the chickpeas will have the perfect consistency, then I uncover them and finish the cooking uncovered to evaporate some of the water. In a normal pot over medium heat it could take between 40 minutes to an hour depending on the freshness of the chickpeas. It's necessary to remove the white foam that forms on the surface or it can cause a mess. In a slow cooker, they can easily take 10 hours, but it's a sure way to skip the post-soaking step.
After cooking, let the chickpeas cool in their own water (which at this point should have been reduced to almost a cup) and then transfer them to a container with a lid and chill in the refrigerator overnight or several hours.
The next day, strain the chickpeas and use them in your recipes, hummus, curries, stews, vegan cheese, chickpea "tuna", etc. The remaining slightly thick golden liquid is your precious Aquafaba.
You can keep it in a jar for up to 4 days in the fridge, but a better option is to freezing it in the form of ice cubes to ensure you don't lose even a drop.
Notes
If you followed the recommended amount at this point you should have approximately 180-200 ml of Aquafaba which is equivalent in quantity to 5 medium egg whites with which you can make 1 kilo of vegan mayo without blinking. Here is the recipe for how I prepare mine.
Nutrition
Nutrition Facts
Homemade Aquafaba
Amount Per Serving
Calories 20
* Los valores porcentuales diarios se basan en una dieta de 2000 calorías.