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Export 1 ingredients for grocery delivery
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.
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