Why you need to keep the liquid from chickpea cans

Why you need to keep the liquid from chickpea cans

  • 18 April 2020
When you open a can of chickpeas, do you usually drain the thick, yellowish brine down the sink? Well from now on, don’t throw it away - save it! This liquid is so useful it even has its own name now, aquafaba.

A liquid gold egg substitute


During canning, some proteins and carbohydrates from the chickpeas leach out into the brine, which give it some useful properties, like binding and thickening. If you whip aquafaba, it foams up beautifully, just like egg whites do when you whip them.

Aquafaba can be used as a fantastic substitute for eggs in baking recipes for people allergic to eggs, vegans, or any foodie who just wants to experiment in the kitchen. Another great thing about baking with aquafaba is that there’s no possibility of salmonella contamination like with raw eggs - so everybody can lick the bowl risk-free! You will need around 2 to 3 tablespoons of aquafaba to substitute for 1 egg white.

Less waste, more treats


We’re all about reducing food waste and this valuable product is no exception. Instead of ending up down the sink it can end up in some delicious treats.

Next time you open a can of chickpeas, decant it from a can into a bowl - not the sink. If you don’t want to use it straight away, no problem - simply freeze it for another time! There are so many recipes online that use aquafaba - you can use it for muffins, cakes, brownies, pizza bases and many more tasty treats.

Vegan Meringue Recipe


One of the simplest recipes you can make with aquafaba is basic meringues. All you’ll need is a can of chickpea water, and 100g castor sugar.

  1. Preheat the oven to 110°C and line a baking tray with baking paper

  2. Drain the chickpeas from the aquafaba

  3. Beat the aquafaba with an electric whisk until soft peaks form

  4. Add the castor sugar a little at a time, whisking until the mixture is thick and glossy and stiff peaks form

  5. Spoon or pipe the mixture onto the tray and bake for 1-2 hours, until the desired crispiness is achieved

  6. Enjoy!