It turns out that the somewhat slimy liquid that results from soaking chickpeas has a variety of applications. This byproduct of the canned chickpea, or garbanzo bean, industry has been dubbed “aquafaba.”
Aquafaba is in the Inception stage – fine dining restaurants are the most likely to use this innovative ingredient
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Leyina Restaurant – Miami Beach, Fla.
El Gaucho – Johnnie Walker Black, Averna amaro, lemon, yerba mate syrup and aquafaba.
