Reserved Chickpea Water.

Yes, reserved chickpea water (also known as aquafaba) is a healthy, low-calorie ingredient. It contains approximately 15 calories per 100g and is virtually fat-free, making it an excellent light alternative to eggs or heavy cream in various recipes.

Per 100g, chickpea water contains about 15 calories, 0.7g of protein, 3g of carbohydrates, and 0.1g of fat. While it is not a significant source of macronutrients, it contains trace minerals and starches leached from the chickpeas during the cooking process.

Yes, chickpea water is naturally vegan and gluten-free. It has become a staple in plant-based cooking because it can mimic the functional properties of egg whites, such as foaming, binding, and emulsifying.

Yes, chickpea water is considered keto-friendly. With only 3g of carbohydrates per 100g, and considering that most recipes only require a few tablespoons, the impact on daily carb counts is minimal.

To replace one whole egg, use 3 tablespoons of chickpea water; to replace one egg white, use 2 tablespoons. It can be used directly in batters or whipped with a hand mixer into soft or stiff peaks for meringues and mousses.

While it has a slightly beany aroma when raw, the taste is very neutral once incorporated into recipes. When baked or sweetened in desserts like macarons or meringues, the chickpea flavor completely disappears.

Yes, but it may require reduction. The liquid from canned chickpeas is already the ideal consistency, but if you cook chickpeas at home, you should simmer the leftover liquid until it reduces to a slightly thick, syrupy consistency similar to egg whites.

In the refrigerator, chickpea water will stay fresh for about 3 to 5 days when stored in a sealed container. If it develops an off-smell or becomes excessively cloudy, it should be discarded.

Yes, chickpea water freezes exceptionally well. A helpful tip is to freeze it in ice cube trays in 1-tablespoon increments, allowing you to thaw the exact amount needed for future baking projects.

Chickpea water contains a mix of proteins, starches, and saponins that have leached out of the beans. These components act as natural emulsifiers and foaming agents, allowing the liquid to trap air and maintain structure when whipped.