Home made Aquafaba

1. Soak dry chickpeas in plenty of water (chickpeas should be well covered) for about 8 hours.
2. Discard soaking water and rinse the chickpeas. Place them into a pot with 2/3 cm of water above. Cover the pot with a lid and bring to the boil and simmer for 60-75 minutes. Skim the foam that has come to the top and discard.
3. Once the chickpeas are ready, turn the heat off and leave the chickpeas to cool down in its cooking water 
4. Remove chickpeas from the cooking water.
5. To reduce aquafaba, return the remaining cooking water to the stove. Set the heat to low-medium and reduce aquafaba (without a lid) for about 30-45 minutes.
6. Let the reduced liquid come to room temperature and then transfer to a clean container and store in the fridge. For stronger aquafaba, add cooked chickpeas back into the container with aquafaba and store them together overnight. 

You can keep this in an air-tight container for 3-4 days.