How to use chickpea water: 8 interesting recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

This magical ingredient will replace chicken proteins in desserts and other dishes.

What is aquafaba and how to get it

Chickpeas are a type of legume and are very rich in nutrients. It is eaten boiled and canned, added to salads and stews. The liquid remaining after boiling chickpeas - aquafaba - contains a lot of proteins, due to which it can be whipped into a thick foam. Vegan ice cream, meringues are made from it, and also used in baked goods.

To get aquafaba yourself, pour 200 g of chickpeas with plenty of water and leave for 4 hours. Then cook for 45-50 minutes over low heat in a ratio of 1: 4. Cool the chickpeas directly in the liquid, then the aquafaba will be thicker and more saturated. Drain and strain through a sieve.

If you want to save time, use canned chickpeas, green peas, or white beans liquid. But keep in mind that chickpea water is whipped best. This ingredient can be used as an egg substitute in any baked goods. Cook based on a ratio of 1 protein = 30-40 ml of aquafaba.

We've put together a few aquafaba recipes for those who can't eat chicken eggs or just want to experiment with new flavors.

In what dishes can chickpea water be used

1. Meringue

Ingredients:

• 150 ml aquafaba;
• 100-150 g sugar;
• ⅓ teaspoon of citric acid (or 1 teaspoon of lemon juice);
• vanillin - on the tip of a knife.

Preparation

Drain the liquid into a bowl and beat on high speed like normal egg whites until a white foam forms. This should take 10-15 minutes.

Add sugar gradually while whisking. After about 5 minutes add citric acid or juice, vanillin.

Continue whisking until the mixture is very thick and stops dripping from the beaters.

Form the mixture into a meringue on a baking sheet lined with parchment paper. Bake in a preheated oven for about 60 minutes at a temperature of 100-120 ℃. If the meringue is hard enough and can be easily removed from the paper, then it is ready.

To keep the dessert crispy, do not expose it to air, or it will absorb moisture. Place the meringue in an airtight container with paper towels on the bottom.

2. Pasta cake

Ingredients:

• 180 ml aquafaba;
• 65 g sugar;
• 1 tablespoon of vanilla extract or vanillin on the tip of a knife
• a drop of food coloring (see instructions on the package);
• 125 g almond flour;
• 65 g icing sugar;
• chocolate paste, jam or any cream of your choice for the layer.

Preparation

Pour the aquafaba into a small saucepan and simmer until the amount of liquid is reduced to ⅓ of the original volume. This will take about 5 minutes. Remove from heat and cool for 10 minutes.

Beat liquid with a mixer on high speed until soft peaks form. Add half the sugar and stir well. Add remaining sugar, vanillin, and color. Whisk on high speed until the mixture is thick and shiny.

Sift almond flour with powdered sugar. Pour half of the mixture into the whipped aquafaba and stir with a spatula. Add the remaining almonds and stir the dough again, folding from the edges to the center.

Kneading (pasta) is a very important step. This should not be done for too long, otherwise the dough will become runny and will not rise in the oven. But not too little. Repeat folding movements and watch the consistency. The mass should become thick and run off the scapula with a tape, and not fall off in chunks.

Transfer the mixture to a large piping bag. Line two baking sheets with baking paper and place 20 circles each. Do this in one stroke, holding the bag directly over the center of the pasta.

Tap the baking sheet on the table to get rid of any excess air bubbles in the dough. Leave the pasta to dry at room temperature for 2 hours.

Place the first baking sheet in a cold oven and turn it on at 100 ℃. Bake for about 20 minutes. The cakes are done if they peel off the paper easily and the crust is strong enough on top.

Turn off the oven and leave the pasta inside for 15 minutes. Then open the door and wait another 15 minutes. Only then take out the cakes and let them cool down at room temperature.

When the oven has completely lost its heat, repeat the process with the second serving.

Brush the cooled halves with chocolate paste, jam or any cream and combine with each other.

3. Chocolate mousse

Ingredients:

• 170 g dark chocolate;
• 240 ml aquafaba;
• ⅛ teaspoon of tartar (can be substituted with white wine vinegar or lemon juice);
• 1 tablespoon sugar
• vanillin - on the tip of a knife;
• fresh berries for decoration.

Preparation

Melt the chocolate in a water bath or microwave. Cool it down.

Combine aquafaba with tartar and beat until soft peaks - this will take 5 to 15 minutes. Add sugar and vanillin, continue beating for a few more minutes.

Pour melted chocolate into the mixture and stir gently with a spatula.

Pour the mousse into glasses and refrigerate for 4 hours. Garnish with fresh berries to taste.

4. Cake cream

Ingredients:

• 120 ml aquafaba;
• 16 ml lemon juice;
• vanillin - on the tip of a knife;
• 120 g sugar.

Preparation

Pour the aquafaba and lemon juice into a large bowl and begin whisking. After about 15 minutes, add vanillin and sugar in small portions. Continue whisking for a few more minutes.

This cream can replace airy cream in cakes and pastries. Or eat it with fresh berries.

5. Cupcake frosting

Ingredients:

• 40 ml aquafaba;
• 180 g icing sugar;
• 20 g cornstarch.

Preparation

Beat the aquafaba with a mixer at high speed into a light liquid foam.

While whisking, add the powdered sugar and then the starch. It will give whiteness and make the glaze opaque.

The mixture should be firm. If it runs off the spoon easily, add some powder and beat for another 10 seconds.

Spread the icing over the cake and let dry for a few hours.

6. Mayonnaise

Ingredients:

• 100 ml of aquafaba;
• 1 tablespoon mustard
• ¾ teaspoon of salt;
• 2-3 tablespoons of lemon juice (or white wine vinegar);
• ½ teaspoon of sugar - optional;
• a pinch of your favorite spices - optional;
• 300 ml odorless vegetable oil.

Preparation

Combine aquafaba with all ingredients except butter and beat on high speed until foamy. Use a hand blender, not a mixer.

Pour in the butter gradually, whisking until the consistency you want. Vary the amount of salt, sugar, and spices to your liking.

7. Mozzarella

Ingredients:

• 40 g raw cashews;
• 240 ml aquafaba;
• 2 tablespoons of starch;
• 2 teaspoons carrageenan
• 1 teaspoon of lactic acid or lemon juice
• 1 teaspoon nutritional yeast
• ¾ teaspoon of salt;
• 6 tablespoons of refined coconut oil.

Preparation

Soak cashews overnight or simmer in boiling water for 15 minutes. Blend the nuts and aquafaba in a blender on high speed. The mixture should be smooth and smooth. Strain it through a sieve to get rid of small pieces of nuts, and transfer to a blender again.

Add starch, carrageenan, lactic acid, nutritional yeast, and salt. The amount of the latter can vary depending on how salty the aquafaba was originally. Mix ingredients.

Pour in the coconut oil and stir again quickly (if using solid oil, melt it first, and then cool to room temperature). The mixture should be smooth and slightly thick.

Pour it into a saucepan and place over medium heat, stirring constantly. Gradually the mixture will become shiny and smooth, like melted cheese. When it starts to bubble around the edges and thickens, remove the pan from the heat.

Pour into a mold and refrigerate for a few hours to harden the mixture. Use in any dish like regular mozzarella.

8. Omelet

Ingredients:

• 128 g chickpea flour;
• 2 tablespoons nutritional yeast
• ½ teaspoon turmeric
• ½ teaspoon of ground dry garlic;
• ¼ a teaspoon of ground pepper;
• ½ teaspoon salt;
• 240 ml chilled aquafaba;
• ¼ teaspoon of tartar;
• fresh basil and parsley;
• vegetable oil for frying;
• any cooked vegetables for the filling.

Preparation

Combine chickpea flour with yeast and spices in a bowl. In another bowl, beat the aquafaba with tartar until soft peaks. Add dry ingredients and fresh herbs and mix gently.

Pour the mixture into a greased skillet, spread with a spatula. Fry until bubbles begin to burst around the edges.

Add cooked vegetables to your liking and fold the omelet in half. Cover and wait another 1-2 minutes.