When you drain your chick peas, don’t throw away the liquid! Called aquafaba, the liquid in every can of Graves Chick Peas is a remarkably versatile ingredient. All you need to do is drain the can over a strainer, collect the liquid and voila – aquafaba!
Liquid from a can of Graves chick peas
Aquafaba works great as an egg substitute in baking, or as a way to thicken soups or sauces.
To take your aquafaba to the next level, whip it with a hand or stand mixer for 3 – 6 minutes until it’s fluffy. It’s a fantastic substitute for whipped egg whites in desserts like meringues or waffles or as a binder in savoury recipes.
Best of all, aquafaba is a zero-waste ingredient.
Some of our favourite uses for aquafaba:
- As an emulsifier in salad dressings – try whipped aquafaba in your next homemade Caesar salad dressing or added to a vinaigrette to make it creamy.
- In coconut macaroons instead of egg whites – yum!
- Un-whipped, use it to thicken gravy.
- As a binder in our chickpea nuggets recipe.