Yes, you can and likely should drink the water that chickpeas (chana) have been soaked in. It's a common misconception that this water should be discarded.
Here's why drinking soaked chana water is beneficial:
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Nutrient Retention: The water absorbs some of the nutrients from the chickpeas during the soaking process. Discarding the water means discarding these valuable nutrients.
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No Antinutrients Concern: Despite common belief, the soaked water from chana does not contain harmful levels of antinutrients. The soaking process itself helps to reduce the phytic acid content in the chana.
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Uses for Soaked Chana Water: This water can be used in a variety of ways:
- Cooking: Use it as a base for soups, stews, or curries. This adds a subtle chickpea flavor and increases the nutritional value.
- Dough Making: Incorporate it into your dough for roti, paratha, or other flatbreads. This can enhance the flavor and texture.
- Plant Watering: The nutrient-rich water can be used to water plants, providing them with valuable minerals.
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Overall Health Benefits: Soaked chana water offers benefits due to the nutrients leached from the chana, which includes vitamins and minerals.
In summary, drinking or utilizing soaked chana water is a nutritious and resourceful practice that you can incorporate into your cooking and daily routine.
