How to Make Aquafaba & Cook Chickpeas From Dry | Mary's Test Kitchen

Soak 1 cup of dry chickpeas in water overnight.

Drain the soaking water and discard it.

Transfer the soaked chickpeas to a pot and add enough water to cover them by about an inch or two.

Heat the pot to a boil, then reduce the heat to medium to achieve a simmer.

Cook the chickpeas until they are as soft as desired, about 1 hour to 1.5 hours.

For softer chickpeas, add a pinch of baking soda (optional) but avoid it if using aquafaba for baking.

Let the pot cool and place it in the fridge overnight to help thicken the aquafaba.

Separate the chickpeas from the aquafaba after cooling.

Transfer the aquafaba to a pot and boil it down to about 1 cup or 230 ml, which takes about 15 minutes of simmering.

Strain the aquafaba if needed, then let it cool completely before using.

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