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Chickpea Foam

Discover the secrets of chickpea water with this recipe from Seasalt. Chickpea foam, or vegan aquafaba, makes a great alternative to egg in dishes such as meringue, pavlova and mousse.


  • • 8 cups water
  • • 2 cups dried chickpeas


  • 1. Soak the dried chickpeas in plenty of water (the chickpeas should be well covered) for about 8 hours.
  • 2. Discard the soaking water and rinse the chickpeas.
  • 3. Place the chickpeas in a pot of water, cover with a lid and bring to the boil.
  • 4. After the water comes to the boil, reduce the heat to low-medium and simmer the chickpeas (with a lid on) until tender. It takes about 60-75 minutes.
  • 5. Once the chickpeas are ready, turn the heat off and leave the chickpeas to cool down in the cooking water.
  • 6. Remove the chickpeas from the cooking water with a slotted spoon.
  • 7. Let the reduced liquid come to room temperature and then transfer it to a clean container and store in the fridge. Once chilled, Aquafaba will turn gelatinous and resemble an egg white.
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