I was trying to bake some meringue and playing with aquafaba, but I tend cook chickpeas myself and store them dried otherwise. But aquafaba-based recipes usually assume you buy precooked chickpeas in a glass.
Then I found this article, which explores how to cook chickpeas so the cooking water can be used for aquafaba recipes.
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Lovely, thank you! I’m in the same boat, I cook my chickpeas myself and never managed to get the same results as with canned chickpeas.
Turns out it’s a bit more involved than just having the right ratio of water to chickpeas (according to the article).
I’ve never tried to make it from soaking my own chickpeas. But reducing down there aquafaba from canned chickpeas definitely feels key to getting a good whip out of it.
