Aquafaba, AKA chickpea water, can be used instead of eggs, and has now made it into the Scrabble dictionary. Here are three recipes to try
It’s the news we have all been waiting for: the shadowy powers behind the Official Scrabble Players Dictionary have decreed that “aquafaba” (22 points!) is now acceptable – in the US at least. Setting aside the question of who bothers to consult the rules before launching into a full-blown fight about whether “OK” is allowed (spoiler: it is now), what on earth is aquafaba?
Well, as any vegan will tell you, aquafaba is just a fancy name for chickpea cooking water – that murky liquid left at the bottom of the tin, or in the pan after boiling up your dried pulses. According to Sébastien Kardinal and Laura VeganPower, authors of the Aquafaba cookbook, it has exactly the same ratio of water to protein and starch (90:10) as egg whites – which means it can be cooked in much the same way. Chickpea meringues may sound unlikely, but trust me, they’re pure magic.