I need to spread the word. I normally buy canned chickpeas, but in an effort to save money I have been cooking beans from dry. I made bon appetit’s [chickpeas](https://www.bonappetit.com/recipe/quite-possibly-the-best-chickpeas), which were good, but the real secret is the cooking liquid or aquafaba. I removed the chickpeas with a slotted spoon and strained out the leftover onion, garlic and lemon peel. The broth is incredible. It’s luscious, reminds me a bit of chicken soup or a gelatinous stock that has been cooking for days.
by MundanePrinciple8