Yes, the liquid left over from cooking or canning chickpeas is edible and is a valuable ingredient in cooking known as aquafaba.
What is Chickpea Juice (Aquafaba)?
The "juice" from chickpeas is the starchy liquid that remains after chickpeas have been cooked and stored in water. Whether you're using canned chickpeas or the liquid from cooking your own at home, this liquid is indeed aquafaba. As highlighted in the reference, you should "don't throw away the 'juice'. That liquid is a valuable ingredient known as aquafaba."
This means the liquid isn't just waste; it has culinary uses. It contains proteins and starches that leach from the chickpeas during the cooking process, giving it unique properties similar to egg whites.
Culinary Uses of Aquafaba
Aquafaba is most famously used as a vegan egg white substitute. Its composition allows it to mimic several functions of egg whites:
- Emulsifying: It can bind ingredients together.
- Thickening: It can add body to sauces and dishes.
- Foaming: It can be whipped into a stiff foam, much like egg whites.
According to the reference, "It makes an outstanding egg white substitute, somehow embodying the same viscous texture and ability to whizz into fluff." This whipping ability makes it perfect for creating:
- Vegan meringues
- Mousses
- Macarons
- Marshmallows
It is also used in savory dishes, cocktails (like a vegan sour), and baked goods to provide structure or moisture.
Is it Safe?
Generally, yes. Aquafaba is essentially just water with dissolved solids (proteins, starches, saponins) from the chickpeas. These components are derived directly from the edible chickpeas themselves. While it's typically used in recipes rather than consumed straight like a beverage, it is considered safe to eat when used as an ingredient in cooked or prepared foods.
Using aquafaba is a great way to reduce food waste and explore vegan cooking alternatives.
