Homemade Aquafaba (Slow Cooker Method

• Vegan
• Gluten free

• Produce

  • 4 cups Chickpeas, dried

• Baking & Spices

  • 1 tsp Kosher salt

• Liquids

  • 12 cups Water

Found on siftandwhisk.com

Description

Ingredients

• 4 cups dried chickpeas
• 1 teaspoon kosher salt
• 12 cups water

Directions

• Place chickpeas and salt in the insert of a slow cooker. In a large saucepan, bring water to a boil. Pour the boiling water over the chickpeas. Cook on low for 9-10 hours, until the chickpea liquid is about 1/2-inch above the chickpeas. Turn off the slow cooker and allow to cool at room temperature for at least 4 hours and up to 8 hours. As the chickpeas and liquid cool, the chickpeas will absorb a bit more of the liquid and it will just cover the top of the chickpeas. The liquid will become viscous and gel-like as it cools. Place a fine mesh strainer over a large bowl. Strain the chickpeas out, catching the aquafaba in the bowl. Transfer the aquafaba to jars or other covered container. Refrigerate for up to a week or freeze for longer storage.*