Introduction
" "When preparing soup, you might have noticed that canned chickpeas come with liquid, often referred to as aquafaba. Should you retain or discard this liquid? In this article, we will explore the factors to consider and help you decide whether to keep or throw away the can water." "Factors to Consider
" "The decision to use or discard the liquid from canned chickpeas depends on several factors, including the recipe requirements, flavor, texture, and sodium content.
" "Flavor and Nutrition
" "The liquid from canned chickpeas contains some flavor and nutrients, which can enhance the taste of your soup. It adds a subtle, earthy flavor and a bit of protein, making your dish more nutritious. However, it is worth noting that modern canning methods have significantly improved tastes.
" "Texture
" "Using the liquid can add creaminess to your soup. If you prefer a lighter, clearer broth, it might be wiser to discard the liquid. On the other hand, if you're looking for a richer, smoother texture, keeping the liquid can be beneficial.
" "Salt Content
" "The liquid can be quite salty, especially if the chickpeas are canned in salted water. If you're watching your sodium intake, it's best to rinse the chickpeas and discard the liquid. However, if you find that the liquid tastes too 'tinny' or sour, it's best to discard it and rinse the chickpeas properly.
" "Recipe Specifics
" "Some recipes specifically call for using aquafaba, so it's crucial to consult your recipe book. If the recipe you're following doesn't mention the use of aquafaba, you might want to discard the liquid and use fresh water.
" "Modern Canning Methods
" "With modern canning methods, the liquid from canned chickpeas should not taste 'tinny.' However, it is likely to cloud your soup if you care about the appearance. Nonetheless, it is still delicious and healthy. If you find the can liquid has 'tinny' or off-taste, it's advisable to drain the beans, rinse them, and switch to a different brand.
" "Natural Chickpeas and Alternative Uses
" "Using the water from natural chickpeas can be beneficial. Soak the chickpeas overnight in cold water, change the water, and cook them in new water until they are tender. This water can be used just like the liquid from canned chickpeas, providing a rich flavor and texture to your soup.
" "Furthermore, the liquid from natural chickpeas can be used in other creative ways. For example, it can be whisked to make meringues, which are delightful additions to desserts. If you cannot use the liquid, consider watering your garden or compost heap with it, as the metals and polymers in the can lining might not be ideal for consumption.
" "Conclusion
" "In summary, you can opt to use the can water for added flavor and nutrition, but if you're concerned about salt or texture, it might be better to discard it. Modern canning methods have significantly improved the taste of canned chickpeas, but it's still essential to consider your personal preference and the specific requirements of your recipe.