Step 1

Place the dried chickpeas into a large pan, and add the water.

Step 2

Bring to the boil, cover the pan, then lower the heat.

Step 3

Simmer for a couple of hours, until soft, keeping an eye on the pan to make sure it doesn't boil dry. If necessary, add a little more water.

Step 4

Turn off the heat, and allow the chickpeas and aquafaba to cool in the pan.

Step 5

At this point, you can decant the AF into a suitable container, and store in the 'fridge, plus do the same for the chickpeas (or use them in a meal or hummus, or even brownies). You can also freeze the AF in individual portions. Or do what I do, and store the whole lot in an airtight container, and remove the AF as and when needed. Doing it this way, I find, gives me a much nicer and thicker AF.

Step 6

If stored properly in an airtight container, both chickpeas and aquafaba will keep in the 'fridge for up to a month. Frozen aquafaba should be good for around three months.

Step 7

To use; simply sub 3 tablespoons of aquafaba for each egg or egg white.