How to Grow Chickpeas for Aquafaba

Chickpeas have been a staple in diets around the world for centuries, not just because of their nutritional benefits but also due to their versatility in the kitchen. Recently, they’ve gained popularity beyond traditional dishes, thanks to aquafaba—the liquid found in canned or cooked chickpeas that acts as an egg substitute in vegan cooking. For those interested in sustainable and self-sufficient food practices, growing your own chickpeas for aquafaba can be a rewarding endeavor. This article explores whether the aquafaba hype is justified, offers insights on chickpea preparation, reveals how to perfectly cook chickpeas for optimal aquafaba extraction, and suggests innovative uses for this wondrous liquid. Finally, we’ll introduce a resource for further reading on the subject.

Aqua-fad?

Aquafaba, a byproduct of cooked chickpeas, has taken the culinary world by storm. Its unique ability to mimic the properties of egg whites revolutionized vegan and allergy-sensitive baking. Light, frothy meringues and creamy mayonnaise, traditionally dependent on eggs, are now achievable without animal products. This might seem like a fad for some, but for many, it represents a breakthrough in plant-based cooking.

While some remain skeptical, citing limited nutritional content compared to whole foods, the culinary flexibility it offers is undeniable. Whether aquafaba is a temporary trend or a lasting addition to vegan cuisine, the increasing interest and experimentation certainly reflect a shift in modern cooking practices towards innovative, inclusive alternatives.

To soak or not to soak

The proven method of soaking chickpeas before cooking serves a dual purpose: reducing cooking time and enhancing digestibility by neutralizing enzyme inhibitors found naturally in legumes. While some claim that soaking isn’t necessary—especially when using a pressure cooker—the traditional approach ensures even cooking and is arguably more consistent in yielding a rich aquafaba.

However, there are diverse opinions amongst culinary enthusiasts. Some advocate for a no-soak method to retain more of the nutrients that may leach out during soaking; others balance these chemical exchanges with flavor outcomes. Soaking time typically ranges from overnight to 24 hours, depending on preference and schedule convenience.

How to cook chickpeas in a pressure cooker and render aquafaba

Equipment

To prepare chickpeas efficiently, you’ll need a pressure cooker (either a stovetop or electric model), a strainer for rinsing, a large bowl for soaking if desired, and an airtight container to store the aquafaba.

Ingredients

The key ingredients for this process are straightforward: dried chickpeas, water, and optionally, a pinch of salt. The quality of the chickpeas can affect both flavor and aquafaba consistency.

Instructions

Firstly, sort through the chickpeas to remove any debris or damaged peas. If soaking is chosen, cover the chickpeas with ample water in a bowl, allowing them to rehydrate overnight. Drain and rinse before cooking.

For cooking, place the soaked or unsoaked chickpeas in the pressure cooker, with three cups of water for every cup of chickpeas. Cook on high pressure for approximately 15-20 minutes for soaked chickpeas or 25-30 minutes for unsoaked. Once done, allow a natural release of pressure. Strain and reserve the cooking liquid—as this is your aquafaba.

Aquafaba rendered from home-cooked chickpeas

Home-rendered aquafaba offers impressive versatility and freshness compared to canned alternatives. Often thicker and richer, this liquid gold becomes a culinary playground in skilled hands. Some enthusiasts even adjust the boiling time or volume of water post-pressure cooker to concentrate flavors or achieve desired viscosity.

In addition to the environmental and health benefits of batch-cooking chickpeas yourself, the specific taste profiles derived from different cooking techniques often surpass commercial variants. Flavors meld while nutrients stay largely intact, supporting a sustainable lifestyle that celebrates both taste and practicality.

What to cook with aquafaba

The beauty of aquafaba lies in its chameleon-like nature; it’s equally adept in sweet and savory recipes. Classic uses include vegan meringues, where it whips to a stable, airy froth resembling beaten egg whites, suitable for pies or pavlovas.

For more savory applications, aquafaba emulsifies oils into mayonnaise, brightens up cocktails such as a traditional sour, or improves the texture of homemade dips and sauces. Its subtle flavor enhances ingredients without overshadowing foundational tastes, integrating seamlessly into varied culinary creations.

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For readers intrigued by aquafaba and its potential, my award-winning book delves deeper into innovative plant-based cooking techniques and sustainability practices. It’s an essential addition for anyone seeking to expand their culinary horizons while being environmentally conscious.

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Summary of main points

Section	Main Points
Aqua-fad?	Explored the rise of aquafaba as a revolutionary vegan ingredient, capable of replacing eggs in numerous dishes; discussed its trend status in modern cuisine.
To soak or not to soak	Compared the benefits of soaking chickpeas versus cooking directly, discussing both traditional and modern culinary methods and their effects on aquafaba quality.
How to cook chickpeas in a pressure cooker and render aquafaba	Provided detailed instructions on preparing chickpeas using a pressure cooker for optimal aquafaba extraction, noting equipment needed and procedural steps.
Aquafaba rendered from home-cooked chickpeas	Discussed the benefits of homemade aquafaba, including flavor richness and sustainability, compared to commercial options.
What to cook with aquafaba	Highlighted various creative applications of aquafaba in both sweet and savory dishes, emphasizing its versatility and subtle flavor integration.
Check out my award-winning book!	Promoted further resources and reading materials, including my book, for enthusiasts interested in deepening their understanding of plant-based cooking.