Can we drink chickpea water? The surprising truth about aquafaba
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4 min read
Aquafaba, the viscous liquid from cooked or canned chickpeas, was famously discovered as an egg substitute in 2014 by a French chef, Joël Roessel. While its culinary uses are well-known, many people still question: **can we drink chickpea water** directly? The answer involves understanding its composition, preparation, and potential effects on digestion.
